Cabbage and Blue Cheese Soup
I absolutely love a good soup! Sometimes I feel like I come across the same old recipe (ahem, white chicken chilli, ahem), but this is so different and tastes so comforting and delicious! I first came across it when our wonderful neighbors invited us over for soup on a very cold winter day. We trudged across the yard in snow while more snow was falling down on us. A perfect night for soup! Cheryl made three soups that night, but this one was by FAR my favorite. The combination is surprising and not at all overpowering on one of the ingredients. It may have blue cheese, but my blue-cheese-hating husband doesn’t mind this soup at all. Try it out and see what you think!
Cabbage and Blue Cheese Soup
Prep time: 10 min | Cook time: 45 minutes
Ingredients
- 1/2 c. unsalted butter
- 2 large onions diced
- 2 bay leaves
- 3/4 lb cabbage shredded
- 5 c chicken broth
- 1/2 lb blue cheese crumbles
- 1 c heavy whipping cream
- Pepper
- 1 Tbsp dry sherry (optional)
Instructions
- Melt butter in dutch oven on medium heat.
- Add onion and bay leaves- cook until translucent.
- Add cabbage and cook until it wilts, about 15 minutes.
- Add broth and bring to a boil. Simmer for 15 minutes.
- Add blue cheese and stir until melted
- Add cream, season with pepper and heat through.
- Add sherry if you're using.
- Ready to serve. I like to add saltine crackers as well.
