Creamy sausage and cabbage soup
Recipe by Michele Poole
▢1 pound smoked sausage sliced ( I used Buffalo garlic sausage)
▢2 tablespoons butter
▢⅔ cup onion chopped
▢4 cups low sodium chicken broth
▢¾ pound potatoes diced (about 2-3 medium)
▢2 carrots sliced
▢3-4 cups cabbage chopped
▢1 stalk celery sliced
▢salt & pepper to taste
▢⅓ cup butter
▢⅓ cup all-purpose flour
▢1 cup milk
▢1 cup heavy cream
▢3 tablespoons fresh parsley
▢1 tablespoon fresh dill
Prep. Time → 5 min
Cook Time → 30 min
1. Cook sausage, onion and butter until onion is tender. Add celery, carrot, potato, cabbage, broth and salt & pepper to taste.
Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until potatoes are tender.
Meanwhile, melt butter in a small saucepan. Stir in flour and cook over medium heat about 2 min. Add milk and cream and stir until smooth. Continue whisking until thick and bubbly.
Once vegetables are tender, add cream mixture into the soup. Allow to simmer 5 minutes.
Remove from heat and stir in dill and parsley.
starters January 23, 2021 16:21
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