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1/2 lb. bulk sausage, crumbled & browned
1 large carrot, scrubbed & sliced
1 large rib celery, diced
1/2 onion, chopped
1 - 2 cloves garlic, minced
1/4 to 1/2 head cabbage, chopped
2 tsp. chicken bouillon
2 cups water
1 cup heavy cream
salt, black pepper, red pepper to taste
lemon juice if desired
Sauté vegetables along with sausage until softened. Add bouillon, water & cream. Heat to serving temperature, add the seasonings. (I have to be really careful with the red pepper - it adds so much character to the soup as long as I exercise a really light hand!
)
I added a capful of lemon juice to my bowl of soup and I think it's great too.
1 large carrot, scrubbed & sliced
1 large rib celery, diced
1/2 onion, chopped
1 - 2 cloves garlic, minced
1/4 to 1/2 head cabbage, chopped
2 tsp. chicken bouillon
2 cups water
1 cup heavy cream
salt, black pepper, red pepper to taste
lemon juice if desired
Sauté vegetables along with sausage until softened. Add bouillon, water & cream. Heat to serving temperature, add the seasonings. (I have to be really careful with the red pepper - it adds so much character to the soup as long as I exercise a really light hand!
)I added a capful of lemon juice to my bowl of soup and I think it's great too.
