Cream Of Cabbage Soup

Cream Of Cabbage Soup

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Servings: 4
Calories: 323


  • 1 1/2 lb Savoy cabbage
  • 1 1/2 pints beef or chicken stock
  • 1 clove garlic
  • 2 sprigs parsley
  • 2 sprigs basil
  • 1 leek
  • 1 medium-sized floury potato
  • 4 oz spicy sliceable sausage
  • 2 floz single cream
  • 1 oz grated Gruyere or Emmenthal cheese
  • 2 tbsp finely chopped parsley
  • salt and black peppercorns
  • Serve with: croutons


  • Trim, prepare and wash the cabbage, cut lengthwise into quarters, take out the hard core and largest ribs, rinse and drain well.
  • Cut the leaves into very thin strips and place in a large pot with the stock, the herbs and 5 black peppercorns.
  • Trim and wash the leek; slice it into rings; peel the potato and cut into small pieces; add both to the soup with 1/2 tsp salt, cover, bring to the boil and simmer for 50 minutes.
  • Remove the skin of the sausage (a highly flavoured and rather fatty sausage made with plenty of paprika is best) and dice.
  • Heat a non-stick frying pan and when it is very hot, fry the sausage for 2-3 minutes, turning the pieces with a non-stick spatula.
  • The sausage should be crisp; drain off and discard all the fat it has released and leave the pieces to finish draining on kitchen paper.
  • When the cabbage is very tender, use a hand-held electric beater to reduce the soup to a creamy consistency or allow to cool a little and process in batches in the blender, then return to the saucepan and reheat to just below boiling point.
  • Draw aside from the heat; add salt to taste, stir in the cheese, cream, parsley and sausage. Sprinkle with croutons and serve.
Calories: 323 kcal
Carbohydrates: 30 g
Protein: 16 g
Fat: 17g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 49 mg
Sodium: 509 mg
Potassium: 949 mg
Fiber: 7 g
Sugar: 8 g
Vitamin A: 2529 IU
Vitamin C: 70 mg
Calcium: 158 mg
Iron: 2 mg
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