Cream of Cabbage Soup - St. Patrick’s Day
Title: Cream of Cabbage Soup - St. Patrick’s Day
Cook time: 25 minutes
Level: Easy
Serving: 6
Ingredients:
2 cups water
1 tablespoon chicken bouillon granules
1 ½ cups diced peeled potatoes
1/2 cup finely chopped onions
1/2 cup diced peeled rutabaga
1/4 cup diced carrots
3 cups chopped cabbage
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/2 cup butter
1/2 cup all-purpose flour
1 cup milk
1 cup chicken broth
1/4 pound process American cheese, cubed
1/4 teaspoon dried thyme
Pepper to taste
Directions:
In a Dutch oven, bring water and bouillon to a boil. Add the potatoes, onion, rutabaga and carrots. Reduce heat, cover and simmer about 5 minutes.
Add cabbage, celery and green pepper. Cook uncovered for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill.
In a saucepan, melt butter. Stir in flour and cook over medium heat, moving until golden brown.
Gradually add milk and broth, stirring until smooth. Add the cheese, thyme and pepper.
Cook on low heat until cheese melts. Blend into the vegetable mixture. Simmer 5 minutes. Thin with milk, if necessary.
Personal Suggestion: This lovely soup has a delicious flavour with creamy cheese consistency, if you want you can change the rutabaga for zucchini, it tasted great too. Serve the soup with cruttons or garlic bread.
