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home > recipes > soups > soupe aux choux
from Chicago, IL Cabbage Soup - France 4 (1/4" thick) slices of bacon 2 onions, sliced thinly 2 leeks, thoroughly washed, sliced with at least 2" of the green part 1 turnip, diced 2 carrots, diced 2 medium potatoes, diced 1 small head (1/2 lb.) head of cabbage 4 cups chicken stock 3 cups water 1 teaspoon salt 1/8 teaspoon pepper 1 Tablespoon sugar Grated gruyère for garnish Dice the bacon and place in a large kettle. Cook to render the fat, but do not allow to brown. Add the onions and leeks, cover and simmer for 1 hour. Add the rest of the ingredients, except the cheese. Cover and simmer for 1 hour. Taste and adjust seasonings. To serve: Pour the soup into warmed soup plates or bowls. Sprinkle with grated gruyère, and serve with French bread.

Soupe aux Choux


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keyword: soupe
keyword: choux
ethnicity: french
recipes for soups
recipes by dave
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(posted November 13, 2003)

from Chicago, IL

Cabbage Soup - France

4 (1/4"
thick) slices of bacon
2 onions, sliced thinly
2 leeks, thoroughly washed, sliced with at least 2" of the
green part
1
turnip, diced
2 carrots, diced
2 medium potatoes, diced
1 small head (1/2 lb.) head of
cabbage
4 cups
chicken stock
3 cups water
1 teaspoon
salt
1/8 teaspoon pepper
1 Tablespoon
sugar
Grated gruyère for
garnish

Dice the bacon and place in a large kettle. Cook to render the fat, but do not allow to brown.
Add the onions and leeks, cover and
simmer for 1 hour.
Add the rest of the ingredients, except the
cheese. Cover and simmer for 1 hour. Taste and adjust seasonings.

To serve:
Pour the
soup into warmed soup plates or bowls. Sprinkle with grated gruyère, and serve with French bread.



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