Description
Hearty german “creamy cabbage soup” brings winter comfort straight from central European kitchens. Rich and velvety, this soul-warming recipe delivers pure culinary satisfaction for home cooks seeking simple, delicious nourishment.
Ingredients
Scale
Main Protein:
- 2 cups ham, cooked and cubed
Vegetables:
- 1/2 medium head of cabbage, shredded
- 2 celery stalks, chopped
- 1 carrot, peeled and chopped
- 1 sweet onion, chopped
Liquids and Seasonings:
- 4 cups (32 ounces) chicken broth
- 2 cups (16 ounces) half and half cream
- 1 cup (8 ounces) milk
- 1/4 cup (4 tablespoons) unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- Chopped parsley for garnish, if desired
Instructions
- Prepare a spacious cooking vessel and combine chicken broth with finely chopped celery, shredded cabbage, diced onions, and grated carrots.
- Bring the vegetable mixture to a rolling boil, then reduce temperature and allow ingredients to simmer gently for approximately 20 minutes until vegetables become tender and soft.
- While vegetables are cooking, create a separate mixture by whisking cream and milk in a mixing bowl until well incorporated.
- In a separate saucepan, melt butter over moderate heat, then introduce flour, salt, and pepper to develop a smooth, silky roux.
- Slowly integrate the cream-milk blend into the roux, stirring continuously to prevent lumps and ensure a smooth, consistent texture.
- Continue cooking and stirring the cream sauce until it reaches a desired thickness and glossy appearance.
- Carefully fold the creamy sauce into the simmered vegetable mixture, ensuring even distribution of flavors.
- Incorporate diced ham and fragrant thyme, gently stirring to distribute ingredients throughout the soup.
- Warm the entire mixture thoroughly, allowing flavors to meld and harmonize.
- For a touch of visual appeal and freshness, garnish with finely chopped parsley before serving piping hot.
Notes
- Swap chicken broth with vegetable broth for a vegetarian version that keeps the soup’s rich flavor profile.
- Reduce dairy content by using unsweetened almond milk or coconut cream for a lighter, lactose-free alternative.
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Add a dash of smoked paprika or cayenne pepper for extra depth and subtle warmth if you enjoy a slight kick in your soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Eastern European
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg