mins. Add the savoy cabbage and stir fry briefly. Pour
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
Mix vinegar and sugar in pan and bring to a boil. Remove from heat and let cool.
Pour cool mixture over other ingredients and chill.
Will keep 7 days or more.
hin bite-size pieces; rinse cabbage lightly; drain and cut into
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
or cabbage and tomatoes
b>Day 1. Soup + fruit: all you want-EXCEPT banana. (Juice)
Day 2. Soup
e tender. This soup can be eaten
Cut the savoy cabbage into wedges, core and shred
vernight.
2. The next day, put the bacon hock into
he pan.
Chop celery, cabbage and onion. Cook in the
Melt butter or margarine in large soup kettle and cook cabbage and onions for about 15 minutes, stirring to keep from sticking. Sprinkle with flour and mix well.
Gradually add water, while stirring; heat until mixture reaches boiling point.
Add all other ingredients and simmer over low heat for about one hour.
Serves 8.
Easy to prepare and simply delicious on a cold day.
Best served with a pan of corn bread.
Cut up all ingredients and brint to a boil in a LARGE pot.
Boil rapidly for ten minutes and then simmer until all vegetables are tender.
Season to taste with salt, pepper and any other desired herbs.
Can be cooked in a large counter top roaster or in two large crock pots for ease of cooking.
This soup can be eaten as part of the Sacred Heart diet where you eat as much of the soup each day as you wish as well as other specific ingredients each of the seven days to help with weight loss.
Melt butter with oil in heavy, large pot over medium heat. Add onion, celery and garlic and cook 5 minutes, stirring frequently.
Add cabbage and cook 5 minutes, stirring occasionally.
Add stock, tomatoes, beans, ham bone, basil or pesto, salt and pepper and bring to a boil.
Reduce heat and simmer 45 minutes, stirring occasionally.
Taste and adjust seasoning.
Discard bone.
Can be prepared 1 day ahead.
Cool, cover and refrigerate.
Bring soup to simmer before continuing. Makes 8 servings.
Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients.
Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked.
Allow the soup to stand for an hour before serving, then heat through.
This is also a good soup to make a day ahead.
Mix beef bones, garlic clove, salt, barley, celery tops and chopped onion in 2 quarts of water in kettle.
Cover and simmer 3 hours.
Skim soup; remove bones and meat.
Add tomatoes.
Melt butter in skillet; slightly cook carrots, green beans, potatoes and cabbage for 7 minutes, stirring often.
Add to soup.
Cover; simmer for 20 minutes.
Add peas and meat (cut into bite size pieces).
Season with salt and pepper.
Serve.
Makes 5 quarts.
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Combine the cabbage, onion and carrot.
Combine remaining ingredients in a sauce pan (do not add all of the sweetener taste as you go) Heat to boiling.
Pour the hot dressing over the veggies.
Cover and refrigerate for at least an hour.