Cabbage, lemon and potato soup

Recipe from: 7/28/1993 12:00:00 AM

Ingredients 12
Servings 5
Time

Ingredients

  • 60
    ml
    butter
  • 15
    ml
    sunflower oil
  • 15
    ml
    cake flour
  • 350
    g
    cabbage, thinly sliced
  • 5
    ml
    cumin seeds
  • 2
    large potatoes, grated
  • 3
    carrots, grated
  • salt and milled black pepper to taste
  • grated nutmeg
  • 500
    ml
    chicken stock
  • 500
    ml
    milk
  • 15
    ml
    grated lemon peel
 

Method

 
Heat butter and oil, sprinkle flour over cabbage and stir-fry with cumin, potatoes and carrots for a few seconds.
Add salt, pepper and nutmeg and stir-fry for a few minutes, then simmer until very tender.
Add stock, milk and lemon peel.
Continue simmering until flavours have blended and soup has thickened slightly.
Add a touch of ground cumin and serve in heated soup bowls with slices of buttered crusty rye bread.
 

Read more on: soup  |  shallow-fry
 

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