Soup's on... it's not cold outside but let them eat soup.

In the early Fall once the days grow shorter I am ready for soup. I could easily eat soup 365 days a year. Yes, even in Mexico! How well I remember the "Soup Nazi" of the old Seinfeld episodes. I can truly appreciate his love of the fine art of Soup making! There is something very comforting, communal & almost primitive in 2008 about throwing everything into a pot. Soups also are a way of stretching a dollar & feeding the masses. My mother used to make this soup & serve it with hot cornbread. It is wonderful way of using up the obligatory "holiday ham".
It matters not what the temperatures are when a yearning for a favorite warm & nourishing meals hits. These simple ingredients are a welcome change from the hot & spicy flavors we dine on South of the Border. Generally it's just like Mom used to make but on occasion I do mix this recipe it up a bit! Bon Appetite~



















Mom's Ham & Cabbage Soup
4 tbsp. butter
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. flour
1/8 tsp. salt
1/8 tsp. pepper
6 c. hot water
4 c. shredded cabbage
1 bay leaf
4 c. diced cooked ham
3/4 c. sour cream
2 tbsp. chopped fresh parsley
Melt butter in 4 quart Dutch oven, add onion and celery and cook until tender. Blend in flour, salt and pepper. Gradually stir in hot water. Cook over high heat, stirring constantly, until mixture comes to a boil. Add cabbage and bay leaf. Reduce heat, cover and simmer 15 minutes, or until cabbage is tender. Stir in ham and cook 4 minutes more. Remove bay leaf. Stir some of the hot mixture into sour cream. Then stir sour cream mixture into hot mixture. Serve with chopped parsley. Makes 10 cups.
**For a decadent change: add wild rice on occasion & garnish with toasted slivered almonds.