Boil together cabbage and broth until cabbage is soft.
Sprinkle in white pepper to taste.
Insert immersion blender into pot, and blend until creamy.
add soymilk for extra creaminess.
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.
mins. Add the savoy cabbage and stir fry briefly. Pour
In a large 3 quart pan, cook cabbage, onions and celery in water until tender.
Add milk and soup.
Add seasoning of your choice.
In a 3-quart saucepan over medium heat in hot butter, cook cabbage and onion until tender, stirring occasionally.
Stir in ham.
Stir in soup and milk until smooth.
Heat through, stirring occasionally.
In a 3-quart saucepan over medium heat, in hot butter, cook cabbage and onions until tender, stirring occasionally.
Add bacon; cook 2 minutes, stirring occasionally.
Stir in soup, milk and water until smooth.
Heat through, stirring occasionally. Ladle into bowls; sprinkle with paprika.
Heat 2 cups of water to boiling in a 3-quart saucepan.
Add cabbage, celery and onion.
Cover and heat to boiling.
Boil until tender, about 10 minutes.
Do not drain.
Place in blender container. Cover and blend until of uniform consistency.
br>Uncover and stir in cabbage. Cover and cook for 4
arlic until softened.
Add cabbage, potatoes, ham and paprika.
Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
Serve with Creamy Tomato Soup.
hin bite-size pieces; rinse cabbage lightly; drain and cut into
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
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
Make soup according to package directions; keep on simmer.
In frying pan, brown ham and onion.
In large pan put the potatoes and carrots; cook until just tender.
Now put this into the already made mix.
Add the cream and cheese to all the ingredients; mix well and simmer until done.
In a large pot, cook bacon until it renders its fat, about 5 minutes. Add butter, onion and leek; saute until softened, about 6 minutes.
Add cabbage, salt and pepper; cover and cook, stirring until cabbage is tender, about 10 minutes.
Add stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
Add cream and simmer, stirring until soup achieves a creamy texture. Process with stick blender or food processor, leaving some chunks.
To make the soup, heat 1 tbsp butter in a large saucepan, add the cabbage and onions and saute for 4-5 mins. Add the potatoes and 4 1/4 cups water then season and stir in the vegetable stock and cumin. Bring to a boil and simmer for 15 mins.
Meanwhile, to make the croutons, heat 2 tbsp butter in a frying pan, add the bread and fry for 4-5 mins, turning, until crisp.
Puree the soup with an immersion blender. Mix in the Parmesan, cream and chili pepper. Divide the soup between 4 bowls and sprinkle with parsley and croutons to serve.
hat I use.
Cabbage -- In a large pot
Cut the salt pork into 1-inch pieces and simmer for one hour. Wash and remove the wilted leaves of the cabbage, cut into the size you want.
Add the cabbage, carrots and potatoes to the salt pork. Simmer until vegetables are cooked.
With this recipe, you can also cook it in 1 pint of milk and 1/4 cup flour to give it creamy sauce.
Makes 8 to 10 servings.
bring to a boil. Add cabbage, celery salt, oregano, thyme, garlic