Cabbage, potato, and turnip soup with roquefort toasts
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 6 | Thin slices Toasted French | |
| 3 | mediums | All-Purpose Potatoes -- peeled and cubed |
| 4 | mediums | Turnips -- peeled and cubed |
| 2 | larges | Carrots -- peeled and cubed |
| Salt | ||
| Black Pepper -- freshly ground Bread | ||
| 4 | ounces | Roquefort Or Other Mild Blue Cheese |
Directions
GARNISH
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