Taxi's Cabbage and Blue Cheese Soup

READY IN: 1hr 15mins
YIELD: 2 quarts




  • In a large dutch oven, melt butter over medium heat. Add onion and bay leaf. Cook until onions are translucent, stirring occasionally for 15 minutes.
  • Add cabbage and caraway to onions and cook cabbage until it wilts, stirring occasionally, about 5 minutes.
  • Add chicken stock and simmer 15 minutes to blend flavors.
  • Remove bay leaf. Add cheese and stir well until melted.
  • Stir in cream and heat through. DO NOT BOIL! Season with pepper and sherry.
  • Top with more bleu cheese crumbles and serve.