Creamy Cabbage Soup

By davidgoodman

Ingredients

• 3 c. new cabbage, finely shredded
• 1 large yellow onion, sliced paper thin
• 4 tbsp. sweet butter
• 3 tbsp. flour
• juice of half a large lemon
• 1 bouquet garni: 4 sprigs Italian parsley, 1/2 bay leaf, 2 springs
• fresh thyme or 1/8 tsp. dried
• 3 to 4 c. light cream, heated but not boiling
• 2 c. rich chicken stock
• salt, freshly ground pepper to taste
• 1/2 tsp. crushed allspice
• 2 tbsp. cognac
• finely minced Italian parsley
• caraway seeds

Preparation

Step 1

Shred cabbage and slice onion. Place in a 3-quart saucepan, cover with water, add bouquet garni. Bring to boil, lower heat and simmer 20 to 30 minutes, until cabbage is tender. Drain vegetables well, toss with lemon juice and cognac and reserve. Dry saucepan, add butter and melt over low heat. Add the flour, stirring with a whisk to make a smooth paste. Add hot cream, slowly, stirring to keep sauce smooth. Add stock. Sauce should be thin. Add salt, freshly ground pepper and allspice. Add reserved cabbage and onion and stir over low heat. Taste and adjust seasoning. Cook over very low heat 10 to 15 minutes. Pour into heated soup bowls. Garnish with finely minced parsley and a few caraway seeds. Have fresh rye bread and butter with this one.