Green cabbage and ham soup

4 Servings

Ingredients

Quantity Ingredient
½ Head green cabbage; about 6 cups
3 tablespoons Unsalted butter
3 mediums Red sweet onions; peeled/diced/1 1/2 C
3 mediums Idaho baking potatoes; peeled/diced/2 1/4 c 6 cups chicken stock
2 cups Water; (as needed)
1¼ cup Skim milk
Salt & fresh ground white pepper; to taste
Cayenne; to taste
Garnish
¾ cup Shredded ham
½ cup Chopped parsley

Directions

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 ½ 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@...

Posted to MC-Recipe Digest V1 #232 Date: Tue, 01 Oct 1996 14:01:26 -0400 From: Robertal Banghart <bobbi744@...>

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