CREAMY CABBAGE SOUP WITH HAM AND ROQUEFORT CROUTONS
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield Four servings
Number Of Ingredients 12
Steps:
- To make the soup, heat the olive oil in a large saucepan. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes. Scrape the mixture into a blender and blend until smooth. Return the puree to the pan and stir in the cream, ham, salt and pepper. Warm the soup over low heat.
- To make the croutons, preheat oven to 350 degrees. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort. Bake until croutons are crisp and the cheese is melted, about 5 minutes. Ladle the soup into 4 bowls and top each with 3 croutons. Serve immediately, passing remaining croutons separately.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 10 grams, Sodium 1751 milligrams, Sugar 9 grams, TransFat 0 grams
CREAMY CABBAGE & HAM SOUP
This is so good to serve on these below 0 degree days we have been having. A real comfort food for me. I have also chopped up turnips and added along with the other veggies. Serve with a nice crusty bread.
Provided by Denise in NH
Categories Ham
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, combine the first 9 items and cook on high heat bringing mixture to a boil Reduce heat to medium/low (just a simmer) for about 40 minutes or until vegetables are tender.
- Stir in the can of evaporated milk.
- mix flour and water until smooth and add slowly to soup mixture.
- Cook, stirring occasionally until mixture comes to a boil.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 272, Fat 14, SaturatedFat 7, Cholesterol 52.6, Sodium 476.8, Carbohydrate 16.8, Fiber 3.9, Sugar 5.8, Protein 15.1
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