Idea for the left-over Christmas ham

soup

I promised Esther my recipe for creamed cabbage soup. Trust me folks. This is to die for. It was given me by my friend and surrogate mother who died two years ago. I treasure the recipe because it’s in her handwriting.

I always make this soup just as soon as my New Year’s diet resolutions have faded. Or better yet, make it before the New Year resolutions go into effect.

Miss Martha’s Creamed Cabbage Soup

1 head cabbage shredded (green)

2 cups chicken broth

2 ribs celery diced

1 medium onion

1/4 cup butter

3 T flour

1 tsp salt

1/3 tsp. pepper

2 cups milk

1 cup whipping cream

2 cups cubed cooked ham

1/2 tsp dried thyme

1/2 tsp. parsley

In large pot, combine first four ingredients. Bring to boil. Reduce heat, cover and summer 115-20 minutes or until veges are tender. Melt butter, add flour, seasonings and form a paste – combine cream and milk adding gradually to flour mixture. Cook and stir until thick. Add to vegetables with remaining ingredients. (She added chopped carrots in one batch, but they’re not in her recipe.)

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