Cheese soup with spring cabbage and potatoes
Warming soup to enjoy the sweetness of spring cabbage, with some sliced cheese for a thicker flavor. It is delicious served with bread for lunch.
PREPARATION
- Cut cabbage in to chunks. Potatos in half and then slice it. Bacons shall be cut thin.
- Put water, potatoes, bacons in a pot. After it boils, add consomme and cook 8 min over medium heat.
- Tear slice cheese and stir in. After it melts, add "KOMBU TSUYU" and simmer it for a while. Serve in a bowl with black pepper as you like.
| Servings | 2 servings |
|---|---|
| Cooking Time | 15 |
| Calories (1 serving) | 153 Calories |
| Sodium (1 serving) | 0.6 g |
| Author | KAZUMI OKUDA |
Ingredients
1/8 cut Spring Cabbage
1pcs Potato
2 slices Bacon
1 slice Sliced Cheese
2 teaspoons consomme
1/2 teaspoon KOMBU TSUYU
400cc Water
As you like Black pepper
PREPARATION
- Cut cabbage in to chunks. Potatos in half and then slice it. Bacons shall be cut thin.
- Put water, potatoes, bacons in a pot. After it boils, add consomme and cook 8 min over medium heat.
- Tear slice cheese and stir in. After it melts, add "KOMBU TSUYU" and simmer it for a while. Serve in a bowl with black pepper as you like.
