Milk Soup of Mémé Charlotte
This Milk Soup recipe combines the comforting flavors of Savoy cabbage, apples, and a variety of winter vegetables to create a creamy and wholesome dish. This creamy vegetable soup is ideal for cold days and works beautifully as a milk and vegetable soup that’s both nourishing and delicious. Serve this easy cabbage soup recipe with toasted bread for a complete meal that’s perfect for cozy gatherings or a hearty weeknight dinner.Mémé Charlotte was the grandmother of a friend from Normandy; this is the soup that she used to make for her.
Servings: 10
Calories: 400kcal
Ingredients
- 0.75 cup butter
- 1 pound Savoy cabbage
- 2 medium leeks, washed and minced
- 2 medium onions, peeled and minced
- 3 medium carrots, sliced
- 4 medium potatoes, peeled and diced
- 4 medium apples peeled, cored and diced
- 4 stalks celery
- 4 cups whipping cream
- 4 cups farm whole milk
- 4 cups chicken stock
- Salt and pepper, to taste
Instructions
- Cut all vegetables, and sweat the first 3 into the melted butter for 10 to 15 minutes. Then add the remaining ingredients and cook for approximately 45 minutes. Taste and rectify the seasoning with salt and pepper.
- Serve in hot plates with toasted French bread and salted butter.