Ingredients with Measurements:
- 1 head of cabbage, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 2 cups of shredded cheddar cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the chopped cabbage to the pot and stir to combine.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes or until the cabbage is tender.
6. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
7. Return the soup to the pot and stir in the heavy cream and shredded cheddar cheese.
8. Cook the soup over low heat until the cheese is melted and the soup is heated through.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Cook over medium heat until boiling, then reduce to low heat to simmer.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 357
Fat: 29g
Carbohydrates: 13g
Protein: 13g
Sodium: 797mg
Sugar: 6g
Substitutions for ingredients:
- You can use any type of cheese you like instead of cheddar cheese.
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
Variations:
- Add cooked bacon or ham to the soup for extra flavor.
- Add diced potatoes to the soup for a heartier meal.
- Add chopped carrots and celery to the soup for more vegetables.
Tips and tricks:
- Use an immersion blender to blend the soup directly in the pot for less mess.
- Let the soup cool slightly before blending to avoid burns.
- Use a sharp cheddar cheese for the best flavor.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of shredded cheese on top.
Garnishes:
Garnish the soup with chopped fresh parsley or chives.
Pairings:
Serve the soup with a crusty bread or crackers.
Suggested side dishes:
Serve the soup with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the soup to at least 165°F to ensure it is safe to eat.
Food history:
Cabbage soup has been a popular dish in many cultures for centuries. It is often associated with Eastern European cuisine.
Flavor profiles:
This soup is creamy, cheesy, and savory with a hint of sweetness from the cabbage.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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