Creamed cabbage soup
Print This Post
Soups with cream are usually called “cream of” followed by the main ingredient. You have cream of mushroom soup, cream of asparagus soup, cream of chicken soup… Mushrooms don’t have cream; neither do asparagus nor chicken. You can squeeze them as long and as hard as you like and you won’t get any cream out of them. So, I figured I shouldn’t follow the old misleading pattern. It’s bad enough that I already did in the past when I cooked my real cream of mushroom soup. This time, the title is a more apt description — creamed cabbage soup.
What does “creamed cabbage soup” refer too? It’s cabbage soup to which cream has been added. Half-and-half, to be more precise. My family is sort of on a soup diet because my younger daughter had her dental braces attached last weekend and she’s having difficulty eating the usual fare at home. I refuse to let her eat instant noodle soups so I’m trying to be as creative as I can.
You can actually make two kinds of soup with this recipe. The cabbage soup is complete even before it goes into the blender so if you want to enjoy it that way, you can. But it doesn’t become creamed cabbage soup until after it has passed through the blender, reheated and the half-and-half is added.
But before I proceed to the recipe, I have to mention that good broth is essential for making this soup. I know it’s tempting to use broth cubes but I really wouldn’t recommend the locally available ones with the unmistakable smell and taste of MSG. It’s easy enough to make good-quality homemade broth. It doesn’t even entail a lot of work because you just leave everything to simmer in the pot.
That said, the recipe…
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
In the mood for more food? Try these!
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
8 Responses to “Creamed cabbage soup”
Leave a Reply
hi ms. connie!
may i suggest lugaw for your daughter… i also experienced that when i was in highschool, at nabuhay po ako nun sa lugaw for more than a week! even sa school nagbabaon ako ng lugaw kasi di talaga kayang kumagat even ang pag-nguya ng kanin masakit… i know you’re VERY resourceful you can do may things with the plain lugaw…
God bless…
thanks, beck. lugaw was her dad’s first suggestion too. but i think she’s over the need for soft diet. katakawan has taken over and she’s actually eating pizza. hehehehe
Hi Connie. I come to your website often ever since I discovered it I think three months ago. I got to learn a lot of cooking tips from your articles. Now I have a question. When the recipe says half and half, do they always mean half of cream and half of evaporated milk or they may mean another thing? Thanks, Connie, I always enjoy reading your articles.
you’re so lucky mukhang di pihikan mga kids mo…
not like my son, naku minsan kaka-frustrate kapag ayaw kumain…
Joy, half and half means half cream and half milk but I don’t recommend evaporated milk. I suggest fresh milk in cartons — the ready to drink kind.
beck, trainable yan.
thanks connie
G’day Connie
Can you please clarify what is meant by “one head of garlicâ€? In Australia a head of garlic is the whole garlic that is made up of many “cloves”.
I thought if I use a head of garlic it might be too much.
Thanks
OziChris, yes one whole head, the one with many cloves.
It’s not too much for all that soup. 