Tomato and cabbage soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted Butter |
| 2 | cups | Fresh Cabbage; Coarsely Chopped |
| 2 | cups | Water |
| 1 | teaspoon | Salt |
| 2 | tablespoons | All-purpose Flour |
| ¼ | cup | Cold Water |
| 2 | mediums | Tomatoes; Peeled; Sliced and Coarsely Chopped |
| 1 | teaspoon | Dried Parsley |
| ½ | teaspoon | Dried Basil |
| ½ | teaspoon | Celery Salt |
| ⅛ | teaspoon | Garlic Salt |
| ⅛ | teaspoon | Black Pepper |
| 3 | cups | Milk |
Directions
Melt butter in a large saucepan over medium heat. Add cabbage and cook gently to soften, stirring occasionally for about 3 to 5-minutes. Add 2 cups water and salt. bring to a boil, then reduce heat and simmer for 5 to 8-minutes. Increase heat slightly and bring back to a slow boil.
Shake flour and ¼ cup water together in a covered blending cup or small jar with a tight-fitting lid. Stir into boiling cabbage slowly, until thoroughly mixed. Add tomatoes and all seasonings. Turn down heat and simmer gently for 8 to 10-minutes, stirring often. Add milk and gently stir soup to combine. Heat to a scalding (nearly to the boil). Remove soup from heat and ladle into warmed serving bowls. Serve immediately.
Liz C. Posted by Elizabeth Christian to the Fidonet Recipes echo 2-98 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98, converted by MM_Buster v2.0l.