Cabbage Potato Soup
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- 4 slice
- bacon, diced
- 1 large
- onion, diced
- 2 Tbsp
- 1 1/2 c
- cabbage, coarsely chopped
- 12 oz
- chicken broth
- 3 large
- potatoes, peeled and diced
- salt and pepper to taste
- 1 c
- egg noodles
- 2 c
- 1 c
- heavy cream
- 2 Tbsp
1Cook the bacon in the butter until it is lightly browned, then add the onion and cook for a few minutes, until the onion just begins to brown.
2Add the cabbage, and cook until it is very limp.
3Now add the diced potatoes and chicken stock. Salt and pepper to taste.
4Cover and simmer until the potatoes are almost tender. Add the noodles on top of the mixture and cover again.
5Cook for about 6 to 8 minutes, or until the noodles are almost done.
6Add the milk, cream and the 2 tablespoons of butter and correct seasonings. Stir and cover the pan again.
7Cook over low heat just until warmed through.
8SERVING SUGGESTION: You might like a little crisp, fried, crumbled bacon and/or chopped chives or green onion tops as a tasty garnish.
9TIP: Prepare onion by placing it in a covered vessel and placing it in the microwave on high, (skin on) for about 5 minutes.
10When the onion is done, the skin can be slipped off easily, and then chopped.
11This is equivalent to sauteeing to the point where the onion is translucent, but for this dish the onion still needs to be sauteed.
12Using this method cuts out the tears and most of the odor, not to mention, no use of fat!