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