oftt

Cabbage and Blue Cheese Soup

Print Email

1/4 cup unsalted butter
1 cup  chopped onions
2 bay leaves
2 packages sliced green cabbage (about 12 ounces)
1 tablespoon caraway seeds
5 cups vegetable broth
8 oz. crumbled Gorgonzola cheese
1 cup whipping cream
1 tablespoon Sherry

 

Melt butter in large pot over medium heat. Add onions and bay leaves. Saute for about 15 minutes, until translucent. Add cabbage and caraway and cook until wilted, about 5 minutes. Add broth and bring to boil. Then reduce heat to medium and simmer for 15 minutes to blend flavors.

Add cheese to soup and stir until melted. Add cream and stir to blend until heated. Do not let boil. Season to taste with salt and pepper. Discard bay leaves and mix in sherry. Serve immediately. 

 

Adapted from the Bon Appetit Cookbook

 

restaurant news

O Rhode Island, How You Have Changed
New England
by David Latt

ri1.jpgIn the mid-1970s, when I lived in Providence the food wasn't very good. Sure there was great local seafood, especially clams and lobsters, but if you wanted to eat out, your choices were pretty...

Read more...
Louise’s Pantry: Breakfast Done Right in the Desert
Southern California
by Lisa Dinsmore

louisecoffeeI LOVE breakfast! It’s my favorite meal of the day. How anyone can skip it is a mystery to me. However, the cost of it has gotten a bit out of hand at most places in LA, so we rarely go out to eat...

Read more...
Serendipity 3
New York
by Cathy Pollak

serendipitycoco.jpg Trips to New York City have become scarce over the years.  Maybe non-existent is a better description. 

I don't have family, friends or business in New York.  All past trips have been purely...

Read more...
Cheese Steak Phanatic
Philadelphia
by Emily Fox

steaksign.jpg I am from Philadelphia, and when I meet someone who isn’t from Philadelphia they always say “Oh! You are from Philadelphia. You must love cheese steaks,” because this is the only thing people...

Read more...