Cabbage, potato, and turnip soup with roquefort toasts

6 servings

Ingredients

QuantityIngredient
2tablespoonsUnsalted Butter
1tablespoonCorn Oil
2largesOnions, Peeled, Quartered, thinly Sliced
7cups(To 8) Beef Bouillon
1poundsSavoy Cabbage -- cored and sliced
3tablespoonsFresh Parsley -- finely minced
6Thin slices Toasted French
3mediumsAll-Purpose Potatoes -- peeled and cubed
4mediumsTurnips -- peeled and cubed
2largesCarrots -- peeled and cubed
Salt
Black Pepper -- freshly ground Bread
4ouncesRoquefort 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