| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cabbage, Ham |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Head green cabbage; about 6 cups |
| 3 |
tb |
Unsalted butter |
| 3 |
md |
Red sweet onions; peeled/diced/1 1/2 C |
| 3 |
md |
Idaho baking potatoes; peeled/diced/2 1/4 c 6 cups chicken stock |
| 2 |
c |
Water; (as needed) |
| 1 1/4 |
c |
Skim milk |
|
|
Salt & fresh ground white pepper; to taste |
|
|
Cayenne; to taste |
|
|
Garnish |
| 3/4 |
c |
Shredded ham |
| 1/2 |
c |
Chopped parsley |
INSTRUCTIONS
Shred cabbage in rather wide pieces and set aside. Melt butter in a heavy
soup pot. Add onion and potato. Simmer until the onions and potatoes have
absorbed the butter. Add 4 cups of chicken stock and the water. Cook until
the onion and potatoes are tender. Add the cabbage and continue to cook
until the cabbage is crisp-tender but still and has not lost its green
color. Add more stock if the soup has cooked down too much. Puree the soup
in a blender , but not a processor as the processor makes cooked potatoes
sticky. Add milk and about 1/2 C stock or water to the puree. This is a
rather thick soup but if you wish it to be thinner, use stock or water to
thin it down. Season with salt, pepper and cayenne. When ready to serve,
add the parsley and ladle into warm bowls. Sprinkle a little slivered ham
on top
Recipe By : EBWATERS@ AOL/bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #232
Date: Tue, 01 Oct 1996 14:01:26 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
A Message from our Provider:
“Exercise daily — walk with the Lord.”