Recipe Train

Peggy Rafert has been making this soup every year at Bank of the West’s Christmas Tea and it is always a hit! Even the picky eaters who say they don’t like cabbage will eat it!

Cabbage Soup

    2 14 1/2 ounce cans chicken broth
    2 celery ribs, chopped
    1 medium head cabbage, shredded
    1 medium onion, chopped
    1 carrot, sliced
    2 cups cooked ham, cubed
    chopped parsley
    1/4 cup margarine
    3 tablespoons flour
    1 teaspoon salt
    2 cups light cream
    1 cup milk
    1/2 teaspoon thyme
    2 cups cheddar cheese, shredded
    
    In a large soup kettle, combine broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat, cover and simmer 15-20 minutes.
    Meanwhile, melt margarine in a medium saucepan. Add flour and salt; stir to form a smooth paste. Combine cream and milk. Gradually add to flour mixture, stirring constantly. Cook and stir until thickened.
    Gradually stir into vegetable mixture. Add ham and thyme; heat through. Add cheese and parsley. Makes 8-10 servings.

Next stop on the recipe train: Kay Harmon’s Pork and Seeds
Chugga chugga chew chew!