Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ \N | Head green cabbage; about 6 cups |
| 3 tablespoons | Unsalted butter |
| 3 mediums | Red sweet onions; peeled/diced/1 1/2 C |
| 3 mediums | Idaho baking potatoes; peeled/diced/2 1/4 c 6 cups chicken stock |
| 2 cups | Water; (as needed) |
| 1¼ cup | Skim milk |
| \N \N | Salt & fresh ground white pepper; to taste |
| \N \N | Cayenne; to taste |
| \N \N | Garnish |
| ¾ cup | Shredded ham |
| ½ cup | Chopped parsley |
Shred cabbage in rather wide pieces and set aside. Melt butter in a heavy soup pot. Add onion and potato. Simmer until the onions and potatoes have absorbed the butter. Add 4 cups of chicken stock and the water. Cook until the onion and potatoes are tender. Add the cabbage and continue to cook until the cabbage is crisp-tender but still and has not lost its green color. Add more stock if the soup has cooked down too much. Puree the soup in a blender , but not a processor as the processor makes cooked potatoes sticky. Add milk and about ½ C stock or water to the puree. This is a rather thick soup but if you wish it to be thinner, use stock or water to thin it down. Season with salt, pepper and cayenne. When ready to serve, add the parsley and ladle into warm bowls. Sprinkle a little slivered ham on top
Recipe By : EBWATERS@ AOL/bobbi744@...
Posted to MC-Recipe Digest V1 #232 Date: Tue, 01 Oct 1996 14:01:26 -0400 From: Robertal Banghart <bobbi744@...>