Stilton and cabbage soup

4 Servings

Ingredients

Quantity Ingredient
500 millilitres Cream (2 cups)
500 millilitres Good chicken stock (2 cups)
40 grams Soft butter, kneaded with:
2 tablespoons Plain flour
20 grams Butter, extra
¼ medium Cabbage, shredded
1 large Onion, chopped
130 grams Stilton

Directions

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@...> Date: Sun, 8 Dec 1996 23:08:20 +0000

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