Cream of cabbage soup with smoked fish
12 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Head Savoy cabbage or green cabbage | |
1 | Spanish onion | |
3 | ounces | Smoked trout or smoked salmon |
1½ | quart | Chicken stock |
1 | tablespoon | Fresh thyme or 1 pinch dried thyme |
3 | cups | Heavy cream |
Salt | ||
Pepper |
Directions
PREPARATION: Cut cabbage into 1-inch dice. Cut the bacon into fine dice.
Mince the onion. Cut the fish into shreds. Heat the chicken stock.
Cook bacon in a large, heavy stockpot until almost crisp, about 4 minutes.
Add onion and cook over medium heat until tender, about 5 minutes. Add cabbage and dried thyme, if using, and cook until cabbage is soft, about 5 minutes.
Add the hot chicken stock and bring to a boil. Reduce heat to a simmer and cook about 20 minutes. Add the heavy cream and return soup to a boil. Add fresh thyme, if using, and season to taste with salt and pepper.
Recipe can be made to this point a day ahead.
SERVING: Reheat soup if necessary and pour into warm soup bowls. Garnish with shredded fish.
NOTES : Bacon and onions burnish this homey cream soup. Recipe by: Cook's Magazine November 1987
Posted to TNT Recipes Digest by Nancy <BNRead@...> on Feb 4, 1998