Bread and Cabbage Soup

  • 2 tbsp. butter
  • 1 1/2 onions, thinly sliced
  • 1 medium potatoes, grated
  • 1 medium carrot, grated
  • 4 cups cabbage.
  • A few celery leaves, finely chopped
  • 1 tsp. salt
  • ½ tsp  pepper
  • 4 cups of stock
  • Slices of bread toasted and buttered
  • Grated cheese
  • Chopped chives or parsley for garnish


PREPARATION

Heat the butter over medium heat in a large, heavy soup pot.

Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, grated carrots, shredded cabbage,  parsley leaves  and salt and pepper. Stir while cooking for  1-2 minutes or the  the potatoes don’t stick to the pot.

Add the stock.  Bring to a boil, then cover and simmer for 25 minutes.

To serve, place a slice of buttered toast in the bottom of a bowl, sprinkle with cheese and cover with the soup. Garnish with chopped chives or parsley. 

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