1/4 c. butter
5 c. shredded cabbage
4 c. chicken stock
4 c. large diced cauliflower
2 c. heavy cream
1/2 c. crumbly Roquefort cheese
1/2 lb. smoked beef brisket, julienne
A/N ground black pepper
A/N celery seed
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Melt butter in soup pot, add cabbage, cook until tender. Add chicken stock and bring to a boil, add cauliflower and cook until tender. Turn down heat, to simmer, add cream, Roquefort and brisket.
Season with celery salt and freshly ground pepper. Garnish with pepper and celery seed.
Yield: 8 servings
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