Cabbage Soup

Ingredients

• a tablespoonful of salt
• three tablespoonfuls of butter
• two of flour
• a stalk of celery
• a bay-leaf
• a quart of white stock
• half a pint of cream

Method

1. 1

   Wash and soak cabbage leaves in cold water for an hour.

2. 2

   Boil in salted water for 40 minutes until tender, then chop.

3. 3

   In a saucepan, melt butter, add flour, celery, bay-leaf, and stock.

4. 4

   Cook for 10 minutes, remove bay-leaf and celery, stir until smooth, add cabbage, season, and cook for another 10 minutes.

5. 5

   Optionally, strain for a smooth soup or add cream before serving.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 20. The excerpt below is the record exactly as published.

cabbage-soup of a delicate fla- vor pull apart and wash the cab- bage-leaves, let them lie an hour or more in cold water; then put in a sauce-pan with enough boiling water to cover and a tablespoonful of salt. Cook for forty minutes, or until tender; drain off the water and chop fine. Put in a sauce-pan three tablespoonfuls of butter, two of flour, a stalk of celery, a bay- leaf, and a quart of white stock, or, in its absence, a quart of milk. Cook slowly 72 for ten minutes, then remove the bay- leaf and celery, stirring till smooth; then add the cabbage, season with salt and pepper, cook ten minutes, stirring constantly. If it is desired to have a smooth soup, put through a sieve, other- wise add half a pint of cream

Cook this with the app: pantry check, scaling, and the assistant.