Soup Recipes > Cabbage Cream Soup
1/2 pint milk
3 pints water
1 tablespoon butter
1 large onion, peeled and sliced
1 dessertspoon flaked tapioca
salt and black pepper
cream (optional)
(see measure conversions for more information)
- Boil until the vegetables are quite soft - about 25 minutes.
- Skim surface well.
- Allow to cool for a while.
- Put vegetables and water into a blender and blend well.
- Return to saucepan and gently heat.
- Sprinkle in the tapioca, add the butter and milk and season to taste.
- Simmer for a quarter of an hour.
- Take the pan off heat stir in cream if desired.
- Serve hot.
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Comment Script
How to make cream of cabbage soup:
A good way of increasing your daily vegetable count; not quite as challenging as a plate full of cabbage! Without the cream and butter (or with low fat alternatives) it represents a good, low fat soup.
Ingredients
1 cabbage, washed, trimmed and sliced1/2 pint milk
3 pints water
1 tablespoon butter
1 large onion, peeled and sliced
1 dessertspoon flaked tapioca
salt and black pepper
cream (optional)
(see measure conversions for more information)
Method
- Put cabbage and onion into a saucepan with 3 pints of water.- Boil until the vegetables are quite soft - about 25 minutes.
- Skim surface well.
- Allow to cool for a while.
- Put vegetables and water into a blender and blend well.
- Return to saucepan and gently heat.
- Sprinkle in the tapioca, add the butter and milk and season to taste.
- Simmer for a quarter of an hour.
- Take the pan off heat stir in cream if desired.
- Serve hot.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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