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Bratwurst, Turnip & Cabbage Soup

Submitted by: Mary on 09/20/2004
2269 views
2.83 avg rating
177 votes
 
 
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Ingredients

1 1/2 lbs bratwurst, casings removed
2 turnips, peeled and cubed
1 onion, chopped
2 cups water

1 medium head cabbage, chopped
3 cups heavy cream, divided
2 t Xanthan gum
4 ounces Swiss cheese, diced

Directions

In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.



In a large pot over high heat, combine the browned sausage, turnips, onion and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes.



Add 2 1/2 cups of the cream and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the cream will burn on the bottom of the pot.)



In a separate small bowl, mix the xanthan gum with the remaining cream, and add to the pot slowly, stirring constantly, so that the xanthan gum does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.)

When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted.

Servings

8

Calories

10

Time to prepare

30 minutes

Difficulty

Easy
 

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