Best 3 Taxis Cabbage And Blue Cheese Soup Recipes
Indulge in a delightful culinary experience with our collection of tantalizing cabbage soup recipes, each bursting with unique flavors and textures. Satisfy your taste buds with the classic Taxis Cabbage and Blue Cheese Soup, a harmonious blend of tender cabbage, rich blue cheese, and aromatic herbs. If you're craving a vegetarian delight, try the Hearty Cabbage and Vegetable Soup, packed with an array of fresh vegetables and a savory broth. For a touch of spice, the Spicy Cabbage and Sausage Soup will warm your senses with its zesty kick, while the light and refreshing Cabbage and Lemon Soup offers a tangy twist on this comforting dish.
Embrace the versatility of cabbage as we explore these diverse recipes, showcasing its ability to transform into a culinary star. Whether you prefer a velvety smooth soup or a hearty chunky texture, our selection caters to every palate. Embrace the goodness of cabbage and embark on a culinary journey that promises to nourish your body and soul.
CREAM OF CABBAGE SOUP
Meet the Cook: There were 11 children in my family when I was growing up, and my husband and I have seven grown children (and now eight grandchildren). Need less to say, I have been cooking ever since I could handle a spoon. People love this soup's flavor and creamy cheese consistency. I've given the recipe to friends, who've varied it a little. One substituted summer squash and zucchini for the rutabaga. She said it tasted just great that way, too. -Helen Riesterer, Kiel, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-14 servings (about 3-1/2 quarts).
Number Of Ingredients 20
Steps:
- In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.
Nutrition Facts : Calories 278 calories, Fat 19g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 1024mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
CABBAGE-STUFFED CABBAGE WITH BLUE CHEESE
Steps:
- Bring a large pot of salted water to a boil. Cut deeply around the core at the base of the cabbage but do not remove it. Immerse the cabbage in the boiling water for 4 to 5 minutes, then use a strainer and large fork to remove it from the water. Peel off as many of the large outer leaves as come off easily. Return the head of cabbage to the water, boil for a few more minutes, remove from the water again and repeat until you have 8 leaves. Drain on paper towels.
- Halve the remaining cabbage and remove the core. Cut the halves into wide ribbons and gently squeeze out any remaining water. Melt the butter in a large skillet and add the leek, juniper berries and 1 tablespoon of water and cook over medium heat until the leek is tender, about 5 minutes. Add the cut cabbage and cream, cover and cook over low heat for 10 minutes. Season with salt and pepper.
- Put 1/2 cup of chopped cabbage and 1 cheese cube in the center of each leaf. Roll up the leaf, folding in the sides as you go. Steam the cabbage rolls until heated through, about 10 minutes, and serve.
CABBAGE SOUP WITH CHEESE
oh my, but this is good! A real keeper. Hearty enough to be a main-course soup, just serve with a good hot and crusty bread and a simple salad.
Provided by MarieRynr
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute bacon in a dutch oven over medium heat, until partially crisp. Pour off all but 3 to 4 TBS of the fat.
- Add the chopped onions and cabbage to the pan. Saute for 5 minutes, or until onions are soft.
- Stir in potatoes, then chicken broth, fine herbes and salt and pepper. Bring to a boil. Immediately reduce heat, and simmer, uncovered, for 30 minutes, or until potatoes are quite tender.
- Just before serving add the cheeses slowly, stirring until melted, but do not allow to boil. Add remaining ingredients and adjust seasoning if required.
Tips:
- Use fresh, seasonal vegetables for the best flavor.
- Don't be afraid to experiment with different types of cheese. A sharp cheddar or a creamy brie can add a nice flavor to the soup.
- If you don't have any blue cheese on hand, you can substitute another type of cheese, such as feta or goat cheese.
- Serve the soup with a crusty bread or crackers for dipping.
Conclusion:
This easy and delicious soup is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover vegetables. The soup is packed with flavor, thanks to the caramelized onions, garlic, and blue cheese. It's also very versatile, so you can easily customize it to your liking. Whether you like your soup thick or thin, creamy or chunky, there's a version of this soup that you'll love.
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