Creamy Cabbage Soup
This Creamy Cabbage Soup warms you up from the inside out! An excellent recipe for practicing seasonal eating, the cabbage and carrots are the star of this dish!
How To Make Creamy Cabbage Soup
Chop your cabbage, carrots, onion, and garlic.
First, melt the butter in your stock pot. Once melted, add your chopped cabbage, carrots and onion. Stir the veggies well to coat them in the butter.
Add your salt and pepper. I always add the salt early in the cooking process so it can really meld with the veggies and provide optimal flavor.
Sauté the veggies while occasionally stirring until they start to soften.
At this point, add your chopped garlic and whatever herbs you want to use.
Next, add one cup of your broth and use it to deglaze the bottom of your pot. The additional liquid will loosen up any bits stuck to the bottom of the pot. Those browned bits are packed with flavor!
Add the rest of your broth as well as your bay leaves. I usually use three bay leaves.
Turn the heat down to medium-low and let it simmer while you move onto your béchamel.
Béchamel
In a skillet, melt your butter.
Add your flour and use a whisk to combine your butter and flour. I find a whisk works best for giving you a very smooth béchamel.
Cook your flour for a minute or two but keep stirring it so it doesn’t burn. You want to cook out the flour flavor.
Next, slowly add your milk while continuously whisking. The more you whisk, the smoother your béchamel will be.
Back to Soup
Turn the heat on your stock pot up to medium.
Remove your bay leaves.
Next, add your béchamel while continuously whisking it into your soup.
Sometimes I add cheese to this soup, sometimes I don’t. If you want to add cheese, do it at this step.
Taste your soup. Do you like the the herbs, salt and pepper? Now is the time to make any adjustments. Do you like the consistency? If it’s too thin, simmer it a little longer. If it’s too thick, whisk in a little bit of milk or broth until desired thickness is reached.
Enjoy!
Creamy Cabbage Soup
Equipment
- 1 stock pot
- 1 Skillet I use my cast iron skillet
- 1 whisk
Ingredients
- 2 tbsp butter for sautéing veggies
- 1/2 head of cabbage
- 1-2 carrots chopped
- 1 onion chopped
- 1-2 cloves of garlic chopped
- 3-4 cups chicken broth Depends how thick you like your soup
- a couple of bay leaves optional
- 1 tsp salt
- 1/2 tsp pepper
- Cheese optional
Béchamel
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 1 1/2 cup whole milk
Instructions
- Melt butter in a stock pot. Add your chopped carrots, onion, and cabbage to your melted butter.
- Add salt and pepper to your veggies.
- Sauté veggies until they start to soften.
- Add your chopped garlic and optional herbs.
- Add 1 cup of your chicken broth and deglaze the bottom of your pot before adding the rest. Add 3 bay leaves.
- Turn heat down to medium-low and let it simmer while you move onto your béchamel.
Béchamel
- In a skillet melt 4 tablespoons of butter.
- Add 1/4 cup flour and whisk it into the butter.
- Cook it for a minute or two while continuously stirring it.
- Slowly add your milk while continuously whisking.
Back to soup
- Turn the heat on your stock pot back up to medium.
- Remove your bay leaves.
- Whisk the béchamel into your soup.
- If you want to add cheese to your soup, go ahead and do that now.
- If your soup is thinner than you like, continue to simmer until the desired consistency is reached.