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.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course soup/stews
Cuisine French
- 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
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