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Creamy Cabbage Soup |
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Serves: 6 Print this Recipe6 cups chicken broth 3 cups cabbage shredded 1 teaspoon fennel 2 tablespoons dried minced onion 1 13-ounce can evaporated milk Salt and freshly ground pepper to taste Fennel seed to taste 1/2 pound noodles thin, cooked and drained 1 tablespoon margarine Paprika In a large stockpot, combine stock, cabbage, 1 teaspoon fennel seed, and onion. Bring to boil; cover and simmer until cabbage is soft, 30 to 40 minutes. Cool; purée in blender or food processor. Return to pot; add milk. Season to taste with salt, pepper, and additional fennel seed if desired. Heat; add noodles and margarine. Serve with a sprinkling of paprika. Note: A cup or more of leftover ham or pork, thinly sliced, is a nice addition. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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