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Post # 1
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Join Date: 22 Jun 2011
Location:  KuwaitPosts: 448 |
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Cabbage Soup |
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Ingredients:
For the stock 225 gms cabbage 225 gms white pumpkin 2 onions 2 potatoes For the topping 1 onion, finely chopped 1 carrot, finely chopped ½ teacup cabbage, finely chopped 1 tbsp butter salt and pepper to taste For the White Sauce 1½ tbsp butter 1½ tbsp plain flour 1½ teacups milk salt and pepper to taste Method: For the stock Slice the vegetables into big pieces. Put 7 teacups of water and cook in a pressure cooker. When cooked, pass through a sieve. For the white sauce Melt the butter, put the flour and cook for 2 minutes without browning and keep on stirring throughout. Take out from the heat and gradually add the milk. Combine until well blended. Return to heat and cook slowly, stirring throughout until the sauce thickens. Put salt and pepper and mix properly. How to proceed: Heat the butter in a vessel and sauté the vegetables for the topping for 3 to 4 minutes. Put the stock and cook for at least 20 minutes. Put the white sauce, salt and pepper. Ready to serve. |
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