1/4 cup butter
1 onion, finely chopped
4 cups coarsely chopped cabbage
2 tbsp flour
2 cups chicken or vegetable broth
2 cups ale
1 tsp salt
1/2 tsp rosemary
1/2 tsp thyme
Freshly ground pepper, to taste
1 cup hot milk
Sauté
onion in butter until tender. Add cabbage. Cook for
5 minutes, stirring occasionally.
Sprinkle with flour; stir to mix.
Stir in broth, ale, herbs and seasonings. Cover and
simmer 30 minutes.
Purée in blender or food processor. Pour into
clean pot, add hot milk and heat, but do not boil.
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