Email to Cat      

Cream of Cabbage Soup

Source of Recipe


Bon Appétit



List of Ingredients



• 1½ pounds ham hocks
  
• 4 cups chicken broth
  
• ¾ cup parsley leaves
  
• 4 large garlic cloves
  
• 3 medium onions
  
• ¾ pound green cabbage
  
• 4½ Tbsp unsalted butter
  
• 2 bay leaves
  
• 5 cups milk
  
• 1 cup heavy cream
  
• ½ tsp dried thyme
  
• ½ tsp salt
  
• Freshly ground black pepper to taste
  
• 1½ Tbsp flour
  






Instructions



1. Combine ham hocks and broth in 2½-quart saucepan. Cover and simmer until tender, about 1½ hours. Drain ham hock, reserving broth. Cool slightly. Remove meat from bones, discarding bones. Cut ham into ½-inch pieces. Set aside.
   
   
2. Finely mince parsley and garlic. Slice onions thinly. Core cabbage and cut into wedges. Slice in food processor. Melt 3 tablespoons butter in heavy 4-quart saucepan over medium heat. Add onions, parsley, garlic, cabbage, and bay leaves. Cover and cook until vegetables are tender, 15 to 20 minutes. Degrease reserved broth and add to cabbage mixture with ham, milk, cream, thyme, salt, and pepper. Bring soup to simmer.
   
   
3. Melt remaining 1½ tablespoons butter in heavy small saucepan over low heat. Add flour and stir 2 minutes. Whisk in ¾ cup hot soup, and cook 1 minute. Whisk back into soup. Simmer 5 minutes. Adjust seasonings. Garnish with minced parsley.