Hearty & delicious, this wonderful vegetarian soup has an Irish soul!
Course
Soup
Cuisine
Irish
Keyword
Cream of Cabbage Soup
Prep Time7minutes
Cook Time35minutes
Total Time42minutes
AuthorRuth Soukup
Ingredients
1stick butter
2large sweet onionspeeled
2/3head of cabbage
4medium carrots
10small red potatoes
232 oz.containers vegetable stock
3Tablespoonsflour
1cupheavy cream
2cupsmilk
1/2teaspoonpepper
2teaspoonssalt
4Tablespoonsfresh dillfinely chopped or 1 tsp dried
1/2cupgrated Parmesan cheese
2cans white cannelloni beansdrained and rinsed
Instructions
Chop onions & cabbage; melt 5 Tablespoons of butter in the bottom of a large soup pot over medium heat. Cook onions until soft, about 7 minutes. Add cabbage. Then sauté 10 more minutes, stirring occasionally.
While onion is cooking, chop carrots, & potatoes into small bite sized pieces. Add vegetables to pot; sauté until tender, approximately 10 more minutes.
Add vegetable stock to soup pot. Bring to a boil; then reduce heat and simmer about 30 minutes.
Melt 3 tablespoons butter in medium saucepan over medium heat. Add 3 tablespoons flour and mix well with wire whisk to form a roux. Add 1 cup cream and 2 cups milk; stir until thickened and bubbly. Add dill, salt, & pepper to cream mixture; stir well.
Add cream to soup; stir well. Add beans and Parmesan cheese Heat to almost a boil then reduce heat and serve.
Recipe Notes
You can also add cooked diced ham for a meaty version. You would add the ham in step 5.