Ingredients
2 cans (14-1/2 ounces each) chicken broth2 celery ribs, chopped1 medium head cabbage (3 pounds) , shredded1 medium onion, chopped1 medium carrot, chopped1/4 cup butter3 tablespoons all-purpose flour1 teaspoon salt1/4 teaspoon pepper2 cups half-and-half cream1 cup whole milk2 cups cubed fully cooked ham1/2 teaspoon dried thymeMinced fresh parsley
Preparation
In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.
