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CABBAGE AND GARLIC SOUP

THIS SOUP CAN BE MADE UP TO THREE DAYS AHEAD AND KEPT IN THE REFRIGERATOR OR FROZEN FOR UP TO ONE MONTH. GENTLY REHEAT UNTIL WARM. DO NOT OVERCOOK, IT WILL MAKE THE CABBAGE STRONG IN TASTE.





List of Ingredients



• 3 TABLESPOONS MINCED GARLIC
  
• 8 CUPS CHICKEN BROTH, DIVIDED
  
• 1 CUP LONG GRAIN UNCOOKED WHITE RICE
  
• 6 CUPS SHREDDED SAVOY CABBAGE
  
• 1 TEASPOON FRESHLY GROUND PEPPER
  
• SALT TO TASTE
  
• 2 TABLESPOONS MINCED FRESH PARSLEY FOR GARNISH
  
• CROUTONS :
  
• 6 SLICES OF 1/4" THICK DAY OLD FRENCH BREAD CUT INTO CUBES
  






Instructions



1. TO MAKE CROUTONS: PREHEAT OVEN TO 350°. PLACE CUBES OF FRENCH BREAD ON A BAKING SHEET AND BAKE UNTIL LIGHTLY BROWNED, 8 TO 10 MINUTES. ( CROUTONS MAY BE MADE UP TO 3 DAYS AHEAD AND STORED IN AN AIRTIGHT CONTAINER. BEFORE SERVING, CRIPS THEM FOR 5 MINUTES IN A 350° OVEN.
   
2. IN A MEDIUM SAUCEPAN, COMBINE GARLIC, 2 CUPS BROTH AND RICE. BRING TO A BOIL OVER MODERATE HEAT, COVER, REDUCE HEAT TO MAINTAIN A SIMMER AND COOK 20 MINUTES. TRANSFER TO A BLENDER OR A FOOD PROCESSOR AND ADD 4 CUPS BROTH AND BLEND IN BATCHES IF NECESSARY.
   
3. RETURN TO SAUCEPAN AND ADD REMAINING 2 CUPS BROTH AND CABBAGE, SIMMER 15 MINUTES OVER MODERATELY LOW HEAT. ADD PEPPER AND SALT IF NEEDED.
   
4. PLACE CROUTONS IN INDIVIDUAL SOUP BOWLS AND LADLE SOUP OVER. GARNISH WITH PARSLEY AND SERVE IMMEDIATELY.
   
5. SERVES 6
   SOURCE: UNKNOWN