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Soups and Stews | |
| 3 leeks 4 tablespoons butter or margarine 1 small cabbage 6 cups water 1 bouillon cube 6 potatoes, cubed 1 cup small macaroni noodles 2 cups milk salt and pepper to taste minced parsley grated Parmesan cheese | |
| 1. Slice the leeks and cabbage julienne style and saute them in butter for a few minutes over low heat. 2. Add the water and bouillon cube. Add the cubed potatoes. Bring the water to a boil and cook over medium heat for 30 minutes. 3. While the soup is boiling, cook the macaroni in a separate pot. When it is cooked, drain. Add to the soup the cooked macaroni, milk, salt, pepper, and minced parsley. Allow the soup to come to a boil and then turn down the heat. Keep the cover on the pot and allow the soup to simmer for a few minutes. Serve the soup hot and garnish it at the last minute with grated Parmesan cheese. | |
Unrated | |
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