Cabbage Soup With Cheese Recipes

Steps:

• In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.

Steps:

• In a large saucepan cook vegetables in 2 cups vegetable broth until tender, about 45 minutes. Add dill seed.
• While vegetables are cooking make sauce as follows: Melt butter in medium saucepan; stir in flour and cook 1 minute, stirring constantly. Stir in milk and remaining 2 cups vegetable broth. Cook over medium heat, stirring occasionally until thickened, about 8-10 minutes.
• Add cheese, thyme, and white pepper.
• When cheese has melted, add to vegetable mixture and stir well. Add crumbled bacon and stir again.
• Serve hot and enjoy!

Steps:

• Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don't stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
• Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.

Steps:

• Saute bacon in a dutch oven over medium heat, until partially crisp. Pour off all but 3 to 4 TBS of the fat.
• Add the chopped onions and cabbage to the pan. Saute for 5 minutes, or until onions are soft.
• Stir in potatoes, then chicken broth, fine herbes and salt and pepper. Bring to a boil. Immediately reduce heat, and simmer, uncovered, for 30 minutes, or until potatoes are quite tender.
• Just before serving add the cheeses slowly, stirring until melted, but do not allow to boil. Add remaining ingredients and adjust seasoning if required.