Cream of Cabbage Soup Recipe
Cream of Cabbage Soup Recipe with Cabbage, Milk, Water, Butter, Onion, Tapioca and Cream.
INGREDIENTS
1 Cabbage
1/2 pint (300ml) Milk
3 pints (1.8 litres) Water
1 oz (25g) Butter
1 Large Onion
1 tablespoon Tapioca
Salt & Pepper
Cream
METHOD
Remove the outer leaves from the cabbage, wash well and slice the remainder. Peel and slice the onion. Put both into a saucepan with the water and a teaspoon of salt. Boil until the vegetables are quite soft - about 25 minutes. Skim well.
Rub the vegetables with the water through a sieve (or blend). Return to the saucepan, sprinkle in the tapioca, add the butter and milk. Season to taste and simmer for 15 minutes. Take the pan off the stove and stir in 1 or 2 tablespoons of cream. Make hot and serve.
Enough for 4 people.
Based on the Cream of Cabbage Soup recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).