Ingredients
- Steam
- 16 ounces cabbage, diced
- 1/2 cup onions, diced
- 1/2 cup celery, diced
- 8 cups chicken broth
- Roux
- 8 tablespoons butter
- 1/3 cup flour
- 1/2 teaspoon pepper
- 1 teaspoon celery salt
- Soup
- 28 ounces tomatoes (1 can)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 3 tablespoons white vinegar
- Garnish
- 8 ounces heavy cream
- 8 ounces sour cream
- 4 ounces ham, diced
- 4 ounces deli beef diced
- 1/2 cup parsley, diced
How to Make
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Step 1: Steam vegetables over chicken broth in stock pot for 14 minutes or until tender.
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Step 2: Cook roux ingredients and add to chicken broth, whisk.
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Step 3: Add soup ingredients and veggies and simmer for 20 minutes.
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Step 4: Add sour cream, cream and garnish ingredients, don't boil or soup will break.
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Step 5: Simmer for 10 minutes.
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Step 6: Season to taste.
We hope you enjoy this recipe!
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