White Bean And Savory Cabbage Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Dried cannellini beans rinsed & picked over, Soak beans the night before.
2 tbsp: Butter,
2 medium: Leeks, (white & green) rinsed-thinly sliced
1/2 small: Savory cabbage thinly sliced,
1: Bay leaf,
6 cup: Vegetable stock or canned broth,
1/4 cup: Heavy cream,
1/4 cup: Chopped parsley,
1 tsp: Chopped fresh tarragon,
1/2 tsp: Salt,
1/2 tsp: Pepper,
Directions:
Place beans in large bowl and add water to cover by 2 inches. Let stand
overnight. Drain and rinse beans before using. In large soup pot, melt
butter over medium-high heat. Add leeks and cook,stirring
occasionally,until softened,about 2 minutes. Stir in cabbage and continue
cooking until cabbage is wilted. This will be about 8 minutes. Add
beans,bay leaf, and vegetable stock. Reduce heat to low and simmer until
beans are tender, about 1 hour. Stir in cream, parsley,tarragon,salt and
pepper,simmer to heat through,5 minutes longer, and serve. Serves 8.
Note: A very good soup for the Lent Season. It really is filling.
Posted to recipelu-digest by Alice Poe on Mar 13, 1998
Source from luhu.jp
overnight. Drain and rinse beans before using. In large soup pot, melt
butter over medium-high heat. Add leeks and cook,stirring
occasionally,until softened,about 2 minutes. Stir in cabbage and continue
cooking until cabbage is wilted. This will be about 8 minutes. Add
beans,bay leaf, and vegetable stock. Reduce heat to low and simmer until
beans are tender, about 1 hour. Stir in cream, parsley,tarragon,salt and
pepper,simmer to heat through,5 minutes longer, and serve. Serves 8.
Note: A very good soup for the Lent Season. It really is filling.
Posted to recipelu-digest by Alice Poe
Source from luhu.jp
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