 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Carolyn Bixenmann of Grand Island, Nebraska writes, âI tasted a soup similar to this in a restaurant and liked it so much I spent the entire next week trying to duplicate it. I came up with this, and now it's one of my family's favorites.â Ingredients:
1 small head cabbage, quartered |
2 medium carrots, halved |
2/3 cup butter |
7 cups milk, divided |
1 can (10-1/2 ounces) condensed chicken broth, undiluted |
2/3 cup king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1-1/2 cups cubed fully cooked ham |
2 teaspoons liquid smoke, optional |
Directions:
1. In a food processor, shred the cabbage. Transfer to a bowl. Shred the carrots; add to cabbage. Return half of the mixture to the food processor; cover and process until finely chopped.
2. In a Dutch oven, saute all of the cabbage and carrots in butter for 3-4 minutes or until tender. Stir in 5 cups milk and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
3. Combine the flour, salt and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Add ham and Liquid Smoke if desired. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Yield: 8 servings (3 quarts).
|
|