Cabbage And Garlic Soup Recipe

• 3 Tbsp. chopped garlic
• 8 c. chicken stock
• 1 c. long-grain white rice
• 6 c. shredded savoy cabbage
• 1 tsp freshly-grnd black pepper Salt to taste
• 6 x croutons see below
• 2 Tbsp. chopped parsley for garnish

1. In a medium saucepan combine garlic, 2 c. of the stock and rice.
2. Bring to a boil over moderate heat; cover, reduce heat to maintain a simmer, and cook 20 min.
3. Transfer to a blender or possibly food processor, add in 4 c. of the stock and blend, in batches if necessary.
4. Return to saucepan; add in remaining 2 c. stock and cabbage.
5. Simmer 15 min over moderately-low heat.
6. Add in pepper and add in salt if needed.
7. Place croutons in individual soup bowls and ladle soup over.
8. Garnish with parsley and serve immediately.
9. Croutons: Preheat oven to 350 degrees.
10. Place 6 slices (1/4-inch thick) day-old French bread on baking sheet.
11. Bake till lightly browned (8 to 10 min).
12. Croutons may be made up to 3 days ahead and stored in an airtight container.
13. Before serving, crisp them for 5 min in a 350-degree oven.
14. This recipe yields 6 servings.

garlic, chicken, longgrain white rice, cabbage, black pepper, croutons, parsley

Taken from cookeatshare.com/recipes/cabbage-and-garlic-soup-96668 (may not work)