Ingredients
Method
- Melt 6 tablespoons of butter in a medium skillet. Stir in 1/2 cup of flour to make a white roux. Simmer for 3 to 5 minutes, stirring constantly.
- Do not let it brown.
- Reserve for later use.
- Melt two tablespoons of butter in a stock pot or Dutch oven.
- Add the diced onions and carrots.
- Saute until the ingredients are tender.
- Add the chicken broth, smoked sausage, potatoes, and cabbage to the pot.
- Stir continuously and simmer for 20 minutes.
- Stir the white roux, thyme, salt, and pepper into the pot.
- Stir the mixture until it is completely smooth.
- Simmer for 20 minutes.
Nutrition
Notes
Ingredient Swap: I love using kielbasa when I can't find a good smoked sausage, it gives the soup a wonderful, familiar smokiness.
Storage Tip: This soup thickens beautifully overnight in the fridge, so the leftovers are even better the next day.
Make-
Ahead Secret: You can prepare the white roux a day in advance and keep it covered in the fridge, just let it soften a bit before stirring it in.
Common Mistake: Don't rush the roux.
I've learned that letting it simmer for the full time, while stirring, is what gives the soup its perfect velvety body without a raw flour taste.
Serving Suggestion: I always serve this with a thick slice of crusty rye bread for dipping, it's the perfect companion to the hearty broth.
Equipment Note: A good, heavy-bottomed Dutch oven is my best friend for this recipe, as it distributes heat evenly and prevents the vegetables from scorching during that long simmer.
Personal Touch: If my garden thyme is thriving, I'll use a whole tablespoon of the fresh leaves.
It makes the whole kitchen smell incredible.