I have to admit, my love affair with Bleu Cheese started late in life. Like, 2 years ago, maybe? It wasn’t something we ever ate growing up, and it is a strong tasting cheese, so I sort of had to ease myself into it… this Cabbage & Bleu Cheese Soup was one of the ways I grew to adore it!
When I was growing up, I remember my Grandmother’s favorite place to go for brunch was this place in downtown Omaha, called The Neon Goose. Going out to eat wasn’t something we did much as kids, so it was always a treat, but when we ate there, it was always extra special. The Neon Goose closed in 1999, what a sad-sad day. I was so happy to find out that the owners opened another restaurant in West Omaha about 14 years ago, called Taxi’s Grille & Bar. I began going there for lunch, and loved it so much, my husband and I went there for dinner. It’s FABULOUS! I love their house salad, so I had never ordered their signature Cabbage & Blue Cheese Soup, (that and the fact that I was still “bleu cheese shy”) My husband ALWAYS orders the soup when we dine out. He tried a cup and “mmm’d” his way through it. I HAD to taste it! It was love at first bite!
My Mom purchased an O! -Junior League of Omaha cookbook a while ago, and to my delight, the recipe for Taxi’s signature soup was inside!!
I have made it at home a couple of times now, and it’s so delicious! It’s very rich, filling and oh so comforting. I highly recommend you give this one a try!
I hope that you enjoy it like we do!
- 1/4 cup (1/2 stick) of butter
- 1 onion, chopped
- 1 bayleaf
- 1 head green cabbage, cored and shredded
- 1/2 T. caraway seeds
- 3 1/2 cups chicken stock
- 1/4 pound Bleu Cheese, crumbled
- 2 cups heavy cream
- 1/2 Tablespoon dry sherry
- white pepper, to taste
- Bleu Cheese crumbles, for serving
In a large dutch oven, over medium heat, melt butter.
Add onions and bay leaf, cook until onion becomes translucent, stirring occasionally. (about 15 minutes)
Add cabbage and caraway seeds and cook until cabbage wilts. Stirring occasionally. (about 5 minutes)
Add chicken stock and simmer about 15 minutes to marry the flavors.
Remove bay leaf, add cheese and stir until melted.
Add cream and heat through.
DO NOT BOIL. Season with white pepper and sherry.
Serve topped with more bleu cheese crumbles and some warm crusty bread.
Amount Per Serving:Calories: 734 Total Fat: 68g Saturated Fat: 43g Trans Fat: 2g Unsaturated Fat: 21g Cholesterol: 193mg Sodium: 761mg Carbohydrates: 21g Fiber: 5g Sugar: 11g Protein: 14g
Just because a soup sounds “weird” to you, don’t be shy to try it, it just may become one of your favorites, like this one or my other crazy favorite Sauerkraut, Bratwurst and Potato Soup!