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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Although we live in town, we have a big garden. I love planting flowers and vegetables and watching them grow. I even enjoy pulling weeds...honestly! Ingredients:
2 cans (14-1/2 ounces each) chicken broth |
2 celery ribs, chopped |
1 medium head cabbage (3 pounds) , shredded |
1 medium onion, chopped |
1 medium carrot, chopped |
1/4 cup butter |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups half-and-half cream |
1 cup whole milk |
2 cups cubed fully cooked ham |
1/2 teaspoon dried thyme |
minced fresh parsley |
Directions:
1. In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
2. Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley. Yield: 8-10 servings.
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