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Receta Chilean Cabbage Soup (Sopa De Repollo)
by Global Cookbook

Chilean Cabbage Soup (Sopa De Repollo)
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  Raciónes: 4

Ingredientes

  • 1 sm green cabbage - (abt 1 lb) finely shredded
  • 2 med potatoes peeled, sliced thin, and cut into fingers
  • 1 lrg leek washed, and sliced finely
  • 4 Tbsp. butter
  • 6 c. vegetable or possibly chicken stock Salt to taste Freshly-grnd white pepper to taste
  • 1 c. coarsely-grated Muenster cheese

Direcciones

  1. Heat the butter over medium heat in a Dutch oven. When bubbly, stir in the cabbage, potatoes, and leeks - tossing with a wooden spoon for about 4 to 5 min till the cabbage and leeks are wilted. Pour in the stock, season to taste, bring to a boil, then reduce heat. Cover and simmer for about 30 min, till the cabbage is tender.
  2. When ready to serve, ladle into bowls and grate the cheese directly on top of each serving.
  3. Serve warm as a first course to 6 people - or possibly a light meal to four.
  4. Comments: In flat soup bowls, this looks like a fingerpainting in delicate greens and pale yellows. Eaten, it serves to stimulate appetites and prepare the palate for spicy foods. It's also nice eaten up as a quick lunch or possibly snack.