Sunday, March 14, 2010

Cabbage Soup


8 servings

Preparation 10 min / Cooking 50 min

140 calories per serving

Ingredients

3

onions, thinly sliced

600 g

7 cups

Savoy cabbage, or green , finely chopped

550 g

2 1/2

carrots, shredded

260 g

1 1/2 tbsp

canola oil

23 mL

2 1/2 tbsp

butter, unsalted

35 g

3/4 tsp

sugar

3 g

1 1/4 tsp

salt

5 g

1/2 tsp

ground pepper

2 g

5 1/2 cups

chicken broth

1.38 L

2 3/4 cups

milk, partly skimmed, 2%

700 mL

Before you start

A food processor will make chopping the vegetables easier.

Method

1. Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.

2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper. Stir well, then cover and cook 25 min over very low heat.

3. Pour in the broth, bring to a boil, then cover and simmer 15 min. Pour in the milk, then adjust the seasoning.

4. Ladle the soup into bowls and serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer. Milk may be added when the soup is reheated.


This soup is delicious and simple to make . . . but . . . I found out that my husband of 26-1/2 years does not like cooked cabbage (only likes raw in salads) . . . you learn something new every day.

http://www.soscuisine.com/en/recipes/view/cabbage-soup?recipe_action=add_to_my_cookbook&sos_l=en

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