Cream of Cabbage Soup with Smoked Fish
- 1 Head Savoy cabbage or green
- -cabbage
- 1 Spanish onion
- 3 oz Smoked trout or smoked
- -salmon
- 1 1/2 qt Chicken stock
- 1 tb Fresh thyme or 1 pinch dried
- -thyme
- 3 c Heavy cream
- Salt
- Pepper
PREPARATION: Cut cabbage into 1-inch dice. Cut the bacon into fine dice.
Mince the onion. Cut the fish into shreds. Heat the chicken stock.
Cook bacon in a large, heavy stockpot until almost crisp, about 4 minutes.
Add onion and cook over medium heat until tender, about 5 minutes. Add
cabbage and dried thyme, if using, and cook until cabbage is soft, about 5
minutes.
Add the hot chicken stock and bring to a boil. Reduce heat to a simmer and
cook about 20 minutes. Add the heavy cream and return soup to a boil. Add
fresh thyme, if using, and season to taste with salt and pepper.
Recipe can be made to this point a day ahead.
SERVING: Reheat soup if necessary and pour into warm soup bowls. Garnish
with shredded fish.
NOTES : Bacon and onions burnish this homey cream soup. Recipe by: Cook's
Magazine November 1987
Posted to TNT Recipes Digest by Nancy on Feb 4,
1998
Mince the onion. Cut the fish into shreds. Heat the chicken stock.
Cook bacon in a large, heavy stockpot until almost crisp, about 4 minutes.
Add onion and cook over medium heat until tender, about 5 minutes. Add
cabbage and dried thyme, if using, and cook until cabbage is soft, about 5
minutes.
Add the hot chicken stock and bring to a boil. Reduce heat to a simmer and
cook about 20 minutes. Add the heavy cream and return soup to a boil. Add
fresh thyme, if using, and season to taste with salt and pepper.
Recipe can be made to this point a day ahead.
SERVING: Reheat soup if necessary and pour into warm soup bowls. Garnish
with shredded fish.
NOTES : Bacon and onions burnish this homey cream soup. Recipe by: Cook's
Magazine November 1987
Posted to TNT Recipes Digest by Nancy
1998
