Cabbage And Garlic Soup Recipe

1. 1

   In a medium saucepan combine garlic, 2 c. of the stock and rice.

2. 2

   Bring to a boil over moderate heat; cover, reduce heat to maintain a simmer, and cook 20 min.

3. 3

   Transfer to a blender or possibly food processor, add in 4 c. of the stock and blend, in batches if necessary.

4. 4

   Return to saucepan; add in remaining 2 c. stock and cabbage.

5. 5

   Simmer 15 min over moderately-low heat.

6. 6

   Add in pepper and add in salt if needed.

7. 7

   Place croutons in individual soup bowls and ladle soup over.

8. 8

   Garnish with parsley and serve immediately.

9. 9

   Croutons: Preheat oven to 350 degrees.

10. 10

    Place 6 slices (1/4-inch thick) day-old French bread on baking sheet.

11. 11

    Bake till lightly browned (8 to 10 min).

12. 12

    Croutons may be made up to 3 days ahead and stored in an airtight container.

13. 13

    Before serving, crisp them for 5 min in a 350-degree oven.

14. 14

    This recipe yields 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.