Creamy Cabbage Ham Soup Recipes

Steps:

• In a Dutch oven, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. , In a large saucepan, melt butter; stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.

Steps:

• In a stockpot or Dutch oven, saute onions and garlic until softened.
• Add cabbage, potatoes, ham and paprika.
• Pour in chicken broth, and add a little water if needed to cover ham and vegetables.
• Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
• Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl.
• With the butter and flour make a roux in your stockpot or Dutch oven. Slowly add reserved liquid, stirring constantly over medium heat until sauce thickens slightly.
• Add salt and pepper to taste.
• Stir in the cooked vegetables and meat and simmer a few minutes to heat through.

Steps:

• In a large pot, combine the first 9 items and cook on high heat bringing mixture to a boil Reduce heat to medium/low (just a simmer) for about 40 minutes or until vegetables are tender.
• Stir in the can of evaporated milk.
• mix flour and water until smooth and add slowly to soup mixture.
• Cook, stirring occasionally until mixture comes to a boil.
• Season with salt and pepper to taste.

Steps:

• Heat oil in a large, heavy-bottomed pan. Add onion and fry until soft, about 5 minutes. Add country ham and cook for 3 to 4 minutes. Add chicken stock and potatoes; make sure potatoes are completely covered by the stock. Throw in thyme sprigs and bring to a boil.
• Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove and discard thyme sprigs. Add cabbage and mix well; the liquid no longer needs to cover the cabbage-potato mix. Bring back to a boil.
• Cover and reduce heat; simmer until the thickest parts of the cabbage are softened, 5 to 10 more minutes. Taste, then season with salt and pepper if needed.
• Mix water and cornstarch in a small bowl and add slowly to the soup. Mix well and cook until soup is about the consistency of heavy cream or desired thickness; it should not be too thick. Cook for 2 to 3 more minutes before serving.

Steps:

• Melt butter in a large stockpot over medium-high heat. Add celery, onion, and carrot. Saute for 4 minutes. Stir in flour and cook 1 minute more.
• Add cabbage, broth, ham, potatoes, parsley, thyme, marjoram, and ground pepper. Bring to a boil over medium-high heat, reduce heat, and simmer until potatoes are tender, about 30 minutes.
• Stir in peas and cook for 10 minutes. Ladle into bowls and serve.

Steps:

• To make the soup, heat the olive oil in a large saucepan. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes. Scrape the mixture into a blender and blend until smooth. Return the puree to the pan and stir in the cream, ham, salt and pepper. Warm the soup over low heat.
• To make the croutons, preheat oven to 350 degrees. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort. Bake until croutons are crisp and the cheese is melted, about 5 minutes. Ladle the soup into 4 bowls and top each with 3 croutons. Serve immediately, passing remaining croutons separately.

Steps:

• In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.