In a large soup pot, add the water, cabbage, carrots, potatoes, salt, sugar, and pepper. Make sure there is enough water to cover the veg- etables while they are cooking; you can add a bit more water to keep them covered. Cook until all vegetables are tender. Add the scalded milk and butter and heat thoroughly, but do not boil. Note: To scald milk, use a separate saucepan and bring the milk to just under boiling on medium heat, stirring frequently so it doesn&# 226;ÂÂt scorch on the bottom. Remove from heat and allow to cool (although for this soup you donâÂÂt need to worry about this last step; the milk can still be hot when you add it to the vegetables)
2 chopped, cooked ham
3 chopped turnips (about 1 medium-sized turnip, peeled)
Servings 4 servings
- Amount Per Serving
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 5.6g28%
- Cholesterol 20.9mg7%
- Sodium 259.2mg11%
- Total Carbohydrate 53.9g18%
- Dietary Fiber 15.0g60%
- Sugars 27.7g
- Protein 17.3g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
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