Recipe - Green Cabbage And Ham Soup

One half Head green cabbage; about 6
cups
3 tablespoon Unsalted butter
3 md Red sweet onions;
peeled/ minced /1 One half C
3 md Idaho baking potatoes;
peeled/ minced /2 One fourth c
5 6 cups chicken stock
2 cup Water; (as needed)
1 One fourth cup Skim milk
Salt & fresh ground white
pepper; to taste
Cayenne; to taste
Garnish
Three fourths cup Shredded ham
One half cup Chopped parsley

Shred cabbage in rather wide pieces and set aside. Melt butter in a heavy
soup pot. Add onion and potato. Simmer until the onions and potatoes have
absorbed the butter. Add 4 cups of chicken stock and the water. Cook until
the onion and potatoes are tender. Add the cabbage and continue to cook
until the cabbage is crisptender but still and has not lost its green
color. Add more stock if the soup has cooked down too much. Puree the soup
in a blender , but not a processor as the processor makes cooked potatoes
sticky. Add milk and about One half C stock or water to the puree. This is a
rather thick soup but if you wish it to be thinner, use stock or water to
thin it down. Season with salt, pepper and cayenne. When ready to serve,
add the parsley and ladle into warm bowls. Sprinkle a little slivered ham
on top

Recipe By : EBWATERS@ AOL/bobbi744@sojourn.com

Posted to MCRecipe Digest V1 #232

Date: Tue, 01 Oct 1996 14:01:26 0400

From: Robertal Banghart bobbi744@sojourn.com