Prep 20 mins
Cook 40 mins
I got this recipe from a friend who found it in the Canadian Living magazine. It is my "special soup" that I serve on special occasions and to guests . Everyone loves it.
- 3 cups chicken broth
- 2 cups shredded cabbage
- 2 medium potatoes, pared and diced (about 1 pound)
- 2 tablespoons butter
- 1 cup chopped leek
- 3 tablespoons all-purpose flour
- 3 cups half-and-half, divided
- 2 teaspoons Dijon mustard
- 3⁄4 teaspoon Worcestershire sauce
- 1⁄2 teaspoon caraway seed
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon salt
- 2 -3 drops Tabasco sauce
- In a large saucepan, heat broth over medium heat.
- Add cabbage and potatoes.
- Cover and simmer about 10 minutes until potatoes are tender.
- In a large skillet, over medium heat melt butter.
- Add leeks and cook until tender.
- Stir in flour (into leek mixture) and cook 2-3 minutes.
- Add 1 cup half and half to the broth mixture.
- Add leek mixture to broth mixture.
- Add remaining ingredients.
- Stir in remaining 2 cups half and half.
- Cook over low heat 10-15 minutes.
Great recipe, even with the changes I made. I wanted a lighter soup, so I used one can of fat free evaporated milk. It was still delicious. I also used brown deli mustard since I discovered I was out of dijon. Otherwise, I followed the recipe. Easy to make, and nice for a change from the usual potato soups I make. When I reheated the leftovers, I added some smoked sausage and that was a good addition. The smoked sausage flavor goes well with the mustard and caraway. Definately a soup I would make again.
So, so good. I did fresh rosemary, thyme, and parsley in place of the caraway. And I added some garlic, and used light evaporated milk as I didn't have half and half. Oh, and some lean ham that I sauteed til crispy. And lemon juice. But the base flavor here in the recipe was what made it great... I tasted it before adding the mustard and after, and couldn't believe the difference. Who'd have believed mustard would taste this good in soup? Weird. Delicious. Will make again and again...
Very good! I made corned beef with boiled cabbage, carrots and potatoes. Instead of dumping the flavorful broth, I skimmed the fat and strained it and used it in place of the chicken stock. I also added some bits of the leftover corned beef to the soup. Yum.