Creamed Cabbage and Ham Soup
Creamed Cabbage and Ham Soup
Ingredients
2 cups chicken broth
1 medium onion, diced
1 cup diced celery
1 medium head cabbage, shredded
1 carrot, diced
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 cup milk
2 cups half-and-half cream
2 cups cubed fully cooked ham
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
Chopped fresh parsley
Directions
In a Dutch oven, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes.
In a large saucepan, melt butter; stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley
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