Ingredients
-
6
-
1/2
-
1
-
1
-
2
-
2
-
1/4
-
1
-
1
-
1
-
-
-
-
-
Directions
French Cabbage Soup from Door County, WI,This recipe is a popular soup served at the Summer Kitchen near Ephraim, WI. It is thick and delicious. I’ve modified it somewhat by adding the thyme and pepper for even more flavor. It freezes very well. For Culinary Quest participants – it’s typical of the hearty soups served throughout central Europe.,Wonderful! I added extra polish sausage. I have several variations of this soup–adding a can of white beans and/or a dash of cajun seasoning to give it zip.,I’ve made this soup six or seven times, including one time where I took it to a friend who had just had a baby. She felt so nourished by it! I’ve been trying to eat less meat, so I made it vegetarian today, adding 3 stalks of celery, and two cloves of garlic. I usually follow the recipe, using a chicken sausage from Trader Joe’s. It’s still delicious without meat, and anyone who’d never had it without sausage wouldn’t miss it — it’s still creamy and delicious, but the sausage really makes it!
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Steps
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1
Done
|
Make a White Roux With 6 Tbsp Butter and 1/2 Cup Flour by Melting the Butter in a Medium Skillet, Stirring in the Flour and Simmering 3- 5 Minutes While Stirring Constantly. |
|
2
Done
|
Avoid Browning. |
|
3
Done
|
Set Aside. |
|
4
Done
|
Melt 2 Tbsp Butter in a Stock Pot, or Dutch Oven. |
|
5
Done
|
Add Diced Onions and Carrots. |
|
6
Done
|
Saute Until Tender. |
|
7
Done
|
Add Chicken Broth, Diced Smoked Sausage, Diced Potatoes and Chopped Cabbage to the Pot. |
|
8
Done
|
Stir and Simmer For 20 Minutes. |
|
9
Done
|
Add White Roux, Thyme, Salt and Pepper to the Pot. |
|
10
Done
|
Stir Until Smooth. |
