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Creamed Cabbage Soup |
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Serves: 8 Print this RecipeLaurie Harms, Grinnell, Iowa 2 (14 1/2-ounce) cans chicken broth 2 ribs celery chopped 1 medium head cabbage, shredded (3 pounds) 1 medium onion, chopped 1 carrot, chopped 1/4 cup butter or margarine 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups half and half 1 cup milk 2 cups cubed fully cooked ham 1/2 teaspoon dried thyme Chopped fresh parsley In a large soup kettle or Dutch oven, combine broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan. Add flour, salt and pepper; stir to form a smooth paste. Combine cream and milk; gradually add to flour mixture, stirring constantly. Cook and stir until thickened; continue cooking 1 minute longer. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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