Recipe - Stilton And Cabbage Soup

500 ml Cream (2 cups)
500 ml Good chicken stock (2 cups)
40 g Soft butter, kneaded with:
2 tablespoon Plain flour
20 g Butter, extra
One fourth md Cabbage, shredded
1 lg Onion, chopped
130 g Stilton

Source: Australian Gourmet Traveller July '94

Combine cream and stock in a saucepan and bring to the boil. Add
butter/flour mixture and whisk until smooth and thick. Simmer for about 10
minutes, stirring constantly. In a separate saucepan, melt extra butter and
sweat the cabbage and onion over low to medium heat for 34 minutes, or
until soft but not coloured. Strain thickened cream mixture over cabbage
mixture. Break up cheese into small pieces with a fork and add to pan.
Bring to the boil and simmer for 5 minutes, adding more stock or water, if
desired. Season to taste with freshly ground black pepper. Bon Appetit
Exec.Chef Magnus Johansson

Posted to FOODWINE Digest 07 Dec 96

From: Joell Abbott abbott@ZIP.COM.AU

Date: Sun, 8 Dec 1996 23:08:20 +0000