Cream Of Cabbage Soup

• 4 lb. shredded cabbage
• 1/2 lb. julienned andouille
• 1/2 lb. julienned tasso
• 1 c. butter
• 2 c. chopped onions
• 2 c. chopped celery
• 1 c. chopped green peppers
• 1/4 c. chopped garlic
• 2 c. diced tomatoes (remove seeds)
• 2 Tbsp. sugar
• 1 c. flour
• 3 qt. chicken stock (broth)
• 1 pt. heavy whipping cream
• 1 c. chopped shallots
• 1 c. chopped parsley
• salt and pepper to taste

1. Melt butter over medium-high heat.
2. Add cabbage, andouille, tasso, onions, celery, green peppers, garlic and tomatoes.
3. Saute 20 minutes or until cabbage is wilted. Add sugar and flour. Stir constantly until white roux is achieved.
4. Do not let it brown. Add chicken stock, one ladle at a time, stirring constantly, until all is incorporated.
5. Bring to a rolling boil. Reduce heat to simmer and cook 30 minutes. Add heavy cream, shallots and parsley. Cook 10 minutes.
6. Season with salt and pepper to taste. Enjoy!

cabbage, julienned andouille, tasso, butter, onions, celery, green peppers, garlic, tomatoes, sugar, flour, chicken stock, heavy whipping cream, shallots, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954249 (may not work)