Stilton and Cabbage Soup

Title:
Stilton and Cabbage Soup

Yield:
4 Servings

Categories:
Soups,
Cabbage,
Chef




Ingredients:





   500 ml Cream (2 cups)


   500 ml Good chicken stock (2 cups)


    40 g  Soft butter, kneaded with:


     2 tb Plain flour


    20 g  Butter, extra


   1/4 md Cabbage, shredded


     1 lg Onion, chopped


   130 g  Stilton






 Source: Australian Gourmet Traveller July '94


 


 Combine cream and stock in a saucepan and bring to the boil. Add


 butter/flour mixture and whisk until smooth and thick. Simmer for about 10


 minutes, stirring constantly. In a separate saucepan, melt extra butter and


 sweat the cabbage and onion over low to medium heat for 3-4 minutes, or


 until soft but not coloured. Strain thickened cream mixture over cabbage


 mixture. Break up cheese into small pieces with a fork and add to pan.


 Bring to the boil and simmer for 5 minutes, adding more stock or water, if


 desired. Season to taste with freshly ground black pepper. Bon Appetit -


 Exec.Chef Magnus Johansson


 


 Posted to FOODWINE Digest 07 Dec 96


 


 From:    Joell Abbott 


 


 Date:    Sun, 8 Dec 1996 23:08:20 +0000