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–+ servings

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.
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Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course soup/stews
Cuisine French
Servings 2 servings

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.
Keyword budget-friendly, quick, soups/stews, vegetarian