Author: Canadian Living

  • Portion size 4 servings
  • Credits : sonia gregory

Ingredients

  • 28 oz chicken broth
  • 2 sticks celery
  • 1 medium cabbage head
  • 1 onion
  • 1 carrots
  • 1 cup milk
  • 1/2 teaspoon thyme
  • 1/4 cup butter
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups light cream
  • 2 cups diced ham

Method

Shred cabbage, finely dice remaining vegetables. Add all veggies to chicken broth and simmer until tender (~20 mins.). Melt butter in saucepan, add flour and spices to make a roux. Whisk in milk and cream, simmer until thickened. Stir cream sauce and diced ham into veggie mixture. Cook on low heat until heated through and flavours combine (~15 mins.).
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Food

Creamed Cabbage and Ham Soup

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