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Cream of Cabbage Soup Recipe

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This recipe for Cream of Cabbage Soup is from Eating with the Scotts, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter
2 large sweet onions peeled
2/3 head of cabbage
4 medium carrots
10 small red potatoes
2 32 oz. containers vegetable stock
3 Tablespoons flour
1 cup heavy cream
2 cups milk
1/2 teaspoon pepper
2 teaspoons salt
4 Tablespoons fresh dill finely chopped or 1 tsp dried
2 cans white cannelloni beans drained and rinsed
Directions:
Directions:
Chop onions & cabbage; melt 5 Tablespoons of butter in the bottom of a large soup pot over medium heat. Cook onions until soft, about 7 minutes. Add cabbage. Then sauté 10 more minutes, stirring occasionally.
While onion is cooking, chop carrots, & potatoes into small bite sized pieces. Add vegetables to pot; sauté until tender, approximately 10 more minutes.

Add vegetable stock to soup pot. Bring to a boil; then reduce heat and simmer about 30 minutes.

Melt 3 tablespoons butter in medium saucepan over medium heat. Add 3 tablespoons flour and mix well with wire whisk to form a roux. Add 1 cup cream and 2 cups milk; stir until thickened and bubbly. Add dill, salt, & pepper to cream mixture; stir well.
Add cream to soup; stir well.

Add beans and heat to almost a boil then reduce heat and serve.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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