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Cream of Cabbage Soup

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La Belle Cuisine

Cream of Cabbage Soup
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1 1/2 pounds ham hocks
4 cups chicken broth
3/4 cup parsley leaves
4 large garlic cloves
3 medium onions
3/4 pound green cabbage
4 1/2 tablespoons unsalted butter
2 bay leaves
5 cups milk
1 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon salt
Freshly ground black pepper to taste
1 1/2 tablespoons flour

Combine ham hocks and broth in 2 1/2-quart saucepan. Cover and sim-
mer until tender, about 1 1/2 hours. Drain ham hock, reserving broth. Cool slightly. Remove meat from bones, discarding bones. Cut ham into 1/2-inch pieces. Set aside.
Finely mince parsley and garlic. Slice onions thinly. Core cabbage and cut
into wedges. Slice in food processor. Melt 3 tablespoons butter in heavy
4-quart saucepan over medium heat. Add onions, parsley, garlic, cabbage
and bay leaves. Cover and cook until vegetables are tender, 15 to 20
minutes. Degrease reserved broth and add to cabbage mixture with ham,
milk, cream, thyme, salt and pepper. Bring soup to simmer.
Melt remaining 1 1/2 tablespoons butter in heavy small saucepan over low heat. Add flour and stir 2 minutes. Whisk in 3/4 cup hot soup and cook 1 minute. Whisk back into soup. Simmer 5 minutes. Adjust seasoning.
Garnish with minced parsley.
 

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