Cheese Crusted Cabbage Soup |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is Sumaiya Yahya's recipe from Young Times. Its simply wonderful! Enjoy! Ingredients:
4 large potatoes, washed,peeled and diced |
4 large onions, peeled,washed and sliced |
3 leeks, cleaned,washed and sliced |
1 medium green cabbage, washed and sliced |
2 vegetable bouillon cubes |
4 sliced bread, crusts removed |
2 cups cheese |
1 cup grated parmesan cheese |
salt |
black pepper |
oil, to fry |
Directions:
1. Put the first four ingredients in a large and heavy-bottomed pan.
2. Add water, until it is 1 inch over the veggies, and the stock cubes.
3. Cover and cook until the veggies are very tender.
4. Season with salt and pepper.
5. Remove from heat.
6. Allow to cool down to room temperature.
7. Process once it has cooled down.
8. In the meantime, cut the bread into cubes.
9. Heat oil in a pan.
10. Fry the bread cubes (croutons) in the hot oil until golden.
11. Drain on clean paper towels.
12. Pour the soup into bowls.
13. Top with croutons.
14. Sprinkle cheese and Parmesan cheese.
15. Place under a grill.
16. Cook until the cheese is golden.
17. Serve hot.
18. Enjoy!
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