Stilton and cabbage soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | millilitres | Cream (2 cups) |
| 500 | millilitres | Good chicken stock (2 cups) |
| 40 | grams | Soft butter, kneaded with: |
| 2 | tablespoons | Plain flour |
| 20 | grams | Butter, extra |
| ¼ | medium | Cabbage, shredded |
| 1 | large | Onion, chopped |
| 130 | grams | Stilton |
Directions
Source: Australian Gourmet Traveller July '94 Combine cream and stock in a saucepan and bring to the boil. Add butter/flour mixture and whisk until smooth and thick. Simmer for about 10 minutes, stirring constantly. In a separate saucepan, melt extra butter and sweat the cabbage and onion over low to medium heat for 3-4 minutes, or until soft but not coloured. Strain thickened cream mixture over cabbage mixture. Break up cheese into small pieces with a fork and add to pan.
Bring to the boil and simmer for 5 minutes, adding more stock or water, if desired. Season to taste with freshly ground black pepper. Bon Appetit - Exec.Chef Magnus Johansson
Posted to FOODWINE Digest 07 Dec 96 From: Joell Abbott <abbott@...> Date: Sun, 8 Dec 1996 23:08:20 +0000