Cabbage Soup (Soupe aux Choux)

Ingredients

• A small ham bone
• 1 tea-sp. chopped parsley
• White pepper
• Salt
• 1 slice of toasted bread
• 1 cabbage
• 1 pt. milk
• 1 onion or 2 leeks
• 1 qt. meat boilings
• 1 table-sp. crushed tapioca

Method

1. 1

   Wash the cabbage, remove coarse leaves, and soak in cold water for half an hour.

2. 2

   Drain and shred finely.

3. 3

   Boil the cabbage in salted water for 5 minutes and drain.

4. 4

   In a saucepan, combine cabbage, onion or leek, ham bone, and meat boilings, and boil for 30 minutes.

5. 5

   Remove the bone, add tapioca, milk, and seasoning, and cook for 10 more minutes until tapioca is clear.

6. 6

   Add parsley before serving and pour over toasted bread.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 76. The excerpt below is the record exactly as published.

Cabbage Soup (Soupe aux Choux) A small ham bone. 1 tea-sp. chopped pars- ley. White pepper and salt. 1 slice of toasted bread. 1 cabbage, i pt. milk. 1 onion or 2 leeks. 1 qt. meat boilings. 1 table-sp. crushed tapioca. Wash the cabbage in cold water, and remove the coarse outside leaves and any hard pieces of stalk. Separate all the leaves, and let them soak in cold water for half an hour. Then drain off the water and shred the leaves finely. Put the shred cabbage into a saucepan of fast boiling water, slightly salted, boil quickly for 5 minutes and then drain. Slice the onion or leek finely, put it into a saucepan with the cabbage, ham bone, and meat boilings, and boil steadily for | hour. Then lift out the bone, sprinkle in the crushed tapioca, and add the milk and season- ing. Cook the soup ten minutes longer or until the tapioca turns quite clear, and add the parsley just before serving. Cut the toast into small square pieces, put them in the soup tureen, and porn’ the soup, boiling hot, over them. Note. — Rice may be used instead of tapioca, but it will require a longer time to cook. Time to cook, 1 hour. Probable cost, 6d. to 8 d. Quantity, 2 pints. 36. Cabbage and Potato Soup 1 cabbage. 1 oz. bacon fat. 4 or 5 potatoes. 3 pts. water. | pt. hot milk. 1 slice of toast French roll. Seasoning. or 1 Prepare and blanch the cabbage as in Recipe 35 and press the water well out of it. Melt the bacon fat in a saucepan, put in the cabbage and fry it a few minutes until it begins to take colour. Pour in the water, bring to the boil and add the potatoes peeled and cut in slices. Cook slowly for one hour or until the vegetables are well cooked, then beat with a wooden spoon or wire whisk until the potatoes are broken down and quite smooth. Add the milk and season to taste. Cut the toast in small pieces or break up the French roll, put it in the soup tureen and pour the hot soup over it. Note. — Vegetable stock or meat boilings may be used instead of water and a ham bone and butter instead of the bacon fat. Time to cook, 1 J horn?. Probable cost, 4 d. to 6d. Quantity, 2\ pints. 1 qt. meat boilings. 1 oz. lean ham or a small ham bone. ! pt. milk

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