French Cabbage Soup From Door County Wi Recipes

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FRENCH CABBAGE SOUP FROM DOOR COUNTY, WI RECIPE - (4/5)



French Cabbage Soup from Door County, WI Recipe - (4/5) image

Provided by Lulubelle

Number Of Ingredients 12

6 tablespoons butter
1/2 cup flour
1 cup onion, diced
1 cup carrot, diced
2 tablespoons butter
2 quarts chicken broth - homemade
1/4 lb Polish sausage, diced
1 cup potato, raw,peeled and diced
1 head chopped cabbage ( about 1 lb)
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
salt and pepper
You can adjust this recipe a bit by adding two teaspoons of herbes de Provence, a pkt of dried onion soup mix and another tsp of thyme

Steps:

  • Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly. Avoid browning. Set aside. Melt 2 tbsp butter in a stock pot, or Dutch oven. Add diced onions and carrots. Saute until tender. Add chicken broth, diced polish sausage, diced potatoes and chopped cabbage to the pot. Stir and simmer for 20 minutes. Add white roux, thyme, salt and pepper to the pot. Stir until smooth. Simmer for 20 minutes.

FRENCH CABBAGE SOUP FROM DOOR COUNTY, WI



French Cabbage Soup from Door County, WI image

This recipe is a popular soup served at the Summer Kitchen near Ephraim, WI. It is thick and delicious. I've modified it somewhat by adding the thyme and pepper for even more flavor. It freezes very well. For Culinary Quest participants - it's typical of the hearty soups served throughout central Europe.

Provided by PanNan

Categories     Potato

Time 1h

Yield 4 quarts

Number Of Ingredients 11

6 tablespoons butter
1/2 cup flour
1 cup onion, diced
1 cup carrot, diced
2 tablespoons butter
2 quarts chicken broth
1/4 lb smoked sausage, diced (Polish, German or similar style sausage preferred)
1 cup potato, raw, peeled and diced
1 head cabbage, chopped (about 1 lb)
1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
salt and pepper

Steps:

  • Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly.
  • Avoid browning.
  • Set aside.
  • Melt 2 tbsp butter in a stock pot, or Dutch oven.
  • Add diced onions and carrots.
  • Saute until tender.
  • Add chicken broth, diced smoked sausage, diced potatoes and chopped cabbage to the pot.
  • Stir and simmer for 20 minutes.
  • Add white roux, thyme, salt and pepper to the pot.
  • Stir until smooth.
  • Simmer for 20 minutes.

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