cabbage, potato, and turnip soup with roquefort toasts

6 servings
2 tablespoons Unsalted Butter
1 tablespoon Corn Oil
2 larges Onions, Peeled, Quartered, thinly Sliced
7 cups (To 8) Beef Bouillon
1 pounds Savoy Cabbage -- cored and sliced
3 tablespoons Fresh Parsley -- finely minced
Thin slices Toasted French
3 mediums All-Purpose Potatoes -- peeled and cubed
4 mediums Turnips -- peeled and cubed
2 larges Carrots -- peeled and cubed
  Black Pepper -- freshly ground Bread
4 ounces Roquefort Or Other Mild Blue Cheese


1. Melt the butter with the oil in a large casserole over med-low heat. Add the onions and cook until soft and lightly browned. Add the bouillon and vegetables, season with salt and pepper, and simmer, partially covered, for 45 mins. 2. Correct the seasoning. Serve hot in individual shallow soup bowls, sprinkled with the parsley and topped with toasted French bread spread with a thick layer of Roquefort.

Recipe By : Spur of the Moment Cook - ISBN 0-688-11009-6 From: Dan Klepach Date: 09-21-95 (22:23) (159) Fido: Cooking

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