| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Australian |
Soup, Cabbage, Chef |
4 |
Servings |
INGREDIENTS
| 500 |
ml |
Cream (2 cups) |
| 500 |
ml |
Good chicken stock (2 cups) |
| 40 |
g |
Soft butter, kneaded with: |
| 2 |
tb |
Plain flour |
| 20 |
g |
Butter, extra |
| 1/4 |
md |
Cabbage, shredded |
| 1 |
lg |
Onion, chopped |
| 130 |
g |
Stilton |
INSTRUCTIONS
Source: Australian Gourmet Traveller July '94
Combine cream and stock in a saucepan and bring to the boil. Add
butter/flour mixture and whisk until smooth and thick. Simmer for about 10
minutes, stirring constantly. In a separate saucepan, melt extra butter and
sweat the cabbage and onion over low to medium heat for 3-4 minutes, or
until soft but not coloured. Strain thickened cream mixture over cabbage
mixture. Break up cheese into small pieces with a fork and add to pan.
Bring to the boil and simmer for 5 minutes, adding more stock or water, if
desired. Season to taste with freshly ground black pepper. Bon Appetit -
Exec.Chef Magnus Johansson
Posted to FOODWINE Digest 07 Dec 96
From: Joell Abbott <abbott@ZIP.COM.AU>
Date: Sun, 8 Dec 1996 23:08:20 +0000
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