Saturday, 25 June 2016

Cabbage Soup




8 servings
Preparation 10 min / Cooking 50 min
140 calories per serving
Ingredients
3
onions, thinly sliced
600 g
7 cups
Savoy cabbage, or green , finely chopped
550 g
2 1/2
carrots, shredded
260 g
1 1/2 tbsp
canola oil
23 mL
2 1/2 tbsp
butter, unsalted
35 g
3/4 tsp
sugar
3 g
1 1/4 tsp
salt
5 g
1/2 tsp
ground pepper
2 g
5 1/2 cups
chicken broth
1.38 L
2 3/4 cups
milk, partly skimmed, 2%
700 mL
Before you start
food processor will make chopping the vegetables easier.
Method
1. Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.
2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper. Stir well, then cover and cook 25 min over very low heat.
3. Pour in the broth, bring to a boil, then cover and simmer 15 min. Pour in the milk, then adjust the seasoning.
4. Ladle the soup into bowls and serve.
Remarks
The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer. Milk may be added when the soup is reheated.

This soup is delicious and simple to make . . . but . . . I found out that my husband does not like cooked cabbage (only likes raw in salads) . . . you learn something new every day.

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