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!
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.