Recipe - Cream Of Carrot And Ginger Soup

1 Head Savoy cabbage or green
cabbage
1 Spanish onion
3 ounce Smoked trout or smoked
salmon
1 One half qt Chicken stock
1 tablespoon Fresh thyme or 1 pinch dried
thyme
3 cup Heavy cream
Salt
Pepper

PREPARATION: Cut cabbage into 1inch dice. Cut the bacon into fine dice.
Mince the onion. Cut the fish into shreds. Heat the chicken stock.

Cook bacon in a large, heavy stockpot until almost crisp, about 4 minutes.
Add onion and cook over medium heat until tender, about 5 minutes. Add
cabbage and dried thyme, if using, and cook until cabbage is soft, about 5
minutes.

Add the hot chicken stock and bring to a boil. Reduce heat to a simmer and
cook about 20 minutes. Add the heavy cream and return soup to a boil. Add
fresh thyme, if using, and season to taste with salt and pepper.

Recipe can be made to this point a day ahead.

SERVING: Reheat soup if necessary and pour into warm soup bowls. Garnish
with shredded fish.

NOTES : Bacon and onions burnish this homey cream soup. Recipe by: Cook's
Magazine November 1987

Posted to TNT Recipes Digest by Nancy BNRead@Worldnet.att.net on Feb 4,
1998