French cabbage soup with bechamel
From Lori, Yorkville CSA
A thin bechamel (white sauce) forms the base of this luscious cabbage soup. A sprinkle of Parmesan cheese on top makes it even better.
Ingredients
- 3 TBS butter
- 2 garlic cloves finely chopped
- 1 small onion diced
- 2 TBS flour
- 2 cups milk
- 2 cups vegetable stock or water
- 4 cups red or green cabbage or a combination, shredded or chopped
- ½ tsp chopped thyme and/or oregano fresh or dry
- Salt and red pepper flakes to taste
- Shredded Parmesan cheese optional
Instructions
- Heat the butter in a medium pot. Add the garlic and onion and sauté until softened. Sprinkle with the flour and whisk over low heat until a roux (a paste of butter and flour) forms. Meanwhile, heat the milk to just below boiling (a microwave will do this in about 2 minutes, about the same time as it takes to create the roux). Add the heated milk to the pot, raise the heat to medium and whisk until the soup thickens.
- Add the stock or water, a half cup at a time until you are satisfied with the soup’s consistency. Add the cabbage and allow to simmer for about 15 minutes until the cabbage softens.
- Season with herbs, salt, and pepper, and Parmesan cheese (if using). Serve hot.