This is not one of those flimsy, nouveau cuisine soups that is mostly broth with a leaf and a speck of pepper floating in it. Oh no sirree! This soup is substantial and hearty, the kind of soup that will stick to your ribs. It is packed with veggies, in addition to the cabbage. Some you will be familiar with, like carrots, celery and onions, while others, such as leeks, may be new to you.

But the really distinguishing feature of this soup is the thick and creamy sauce that holds it all together. You can use half-and-half, but it you really want it to be thick, like a chowder, use heavy whipping cream. Oh, and there’s ham – lots of ham.

INGREDIENTS

32 oz. can chicken broth

2 ribs celery, diced or sliced on the diagonal

1 medium head cabbage, shredded or chopped, outside leaves removed

1 medium onion, diced

3 medium carrots, sliced

1 leek, green top removed, diced

¼ cup unsalted butter

½ cup Pamela’s gluten free flour or pancake and baking mix or use regular flour

1½ tsp. salt

¾ tsp. pepper

1 qt. half-and-half or heavy whipping cream

2 cups Farmland cubed fully cooked ham

2 tsp. thyme

1 tsp. marjoram

Fresh parsley, chopped, or about ½ tsp. dried parsley

 

INSTRUCTIONS

In a large stock pot or Dutch oven, combine the chicken broth with the celery, leeks, onion, carrots and cabbage. Cover the pot and bring it up to a boil. Reduce the heat, but keep it covered while you simmer the soup for 15-20 minutes, until the veggies are tender. Turn off the heat and leave the pot sitting on the stove.

In a large saucepan, melt the butter. Add the flour and stir to form a roux-like paste. Stirring constantly, add the cream in ½-cup increments, stirring each until it is smoothly incorporated before adding the next increment. Add in the seasonings, followed by the ham, stirring to combine. Continue stirring and cooking until the mixture has thickened considerably.

Gradually stir the creamed ham mixture into the veggie mixture. Serve immediately, garnished with parsley, if desired.

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Quick Tip:  Want to add a bit more color to this soup so its presentation really pops? Use red cabbage, bell peppers and mushrooms, to provide a dark counterpoint to the cream. .

Recipe and image courtesy of Teresa at Can’t Stay Out of the Kitchen