Name: Cabbage and Blue Cheese Soup
Cook time: 60 min
Total time: 60 min
Yield: 20
Ingredients: 1 cabbage roughly chopped; 1 onion large; 6 bacon rashers; 12 white peppercorns; 1L beef stock (liquid); 250 ml cream; 1/4 blue cheese *to taste

by enzowood Last updated on 04/28/2025

A lovely creamy winter warmer which surprisingly doesn't taste like blue cheese or cabbage.

- enzowood

Ingredients

1 cabbage roughly chopped
1 onion large
6 bacon rashers
12 white peppercorns
1L beef stock (liquid)
250 ml cream
1/4 blue cheese *to taste

Method

Step 1

In a large pan, add oil and saute chopped onions and bacon.
Step 2

Cook until onion is translucent and bacon is cooked.
Step 3

Add cabbage and stir to combine with onions and bacon.
Step 4

Cover mixture with beef stock until just covered.
Step 5

Add white peppercorns.
Step 6

Cover and simmer until cabbage is cooked.
Step 7

Remove lid and allow cabbage mixture to cool thoroughly.
Step 8

In a separate saucepan add cream and blue cheese and heat very gently until combined.
Step 9

Add to cabbage mixture and stir thoroughly.
Step 10

Process soup with a hand held blender until smooth.
Step 11

Taste and season with salt and pepper.

Recipe Notes

from Australia’s Best Recipes team

This soup tends to be very sharp the first day and mellows to a lovely flavour the next day. I use a wedge of Blue Castello but any blue cheese can be used.