Cream of Cabbage Soup with Smoked Fish

Title:
Cream of Cabbage Soup with Smoked Fish

Yield:
12 Servings

Categories:
American,
Appetizers




Ingredients:





     1    Head Savoy cabbage or green


          -cabbage


     1    Spanish onion


     3 oz Smoked trout or smoked


          -salmon


 1 1/2 qt Chicken stock


     1 tb Fresh thyme or 1 pinch dried


          -thyme


     3 c  Heavy cream


          Salt


          Pepper






 PREPARATION: Cut cabbage into 1-inch dice. Cut the bacon into fine dice.


 Mince the onion. Cut the fish into shreds. Heat the chicken stock.


 


 Cook bacon in a large, heavy stockpot until almost crisp, about 4 minutes.


 Add onion and cook over medium heat until tender, about 5 minutes. Add


 cabbage and dried thyme, if using, and cook until cabbage is soft, about 5


 minutes.


 


 Add the hot chicken stock and bring to a boil. Reduce heat to a simmer and


 cook about 20 minutes. Add the heavy cream and return soup to a boil. Add


 fresh thyme, if using, and season to taste with salt and pepper.


 


 Recipe can be made to this point a day ahead.


 


 SERVING: Reheat soup if necessary and pour into warm soup bowls. Garnish


 with shredded fish.


 


 NOTES : Bacon and onions burnish this homey cream soup. Recipe by: Cook's


 Magazine November 1987


 


 Posted to TNT Recipes Digest by Nancy 
on Feb 4,


 1998