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Ham 'n' Cabbage Soup
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1 small head cabbage, quartered
2 medium carrots, halved
2/3 cup butter
7 cups milk, divided
1 can (10-1/2 ounces) condensed chicken broth, undiluted
2/3 cup all-purpose flour
3/4 teaspoon salt
1-1/2 cups cubed fully cooked ham
2 teaspoons Liquid Smoke, optional
In a food processor, shred the cabbage. Transfer to a bowl. Shred the carrots; add
to cabbage. Return half of the mixture to the food processor; cover and process
until finely chopped. In a Dutch oven, saute all of the cabbage and carrots in
butter for 3-4 minutes or until tender. Stir in 5 cups milk and broth. Bring to a
boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
Combine the flour, salt and remaining milk until smooth. Gradually stir into
soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Add ham
and Liquid Smoke if desired. Reduce heat; simmer, uncovered, for 3-4 minutes or
until heated through.
Yield: 8 servings (3 quarts).
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |