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Cabbage Soup

Let's make a simple and healthy soup.

You need:

• 1 cup chopped onion
• 2 tablespoons butter
• 2 cups shredded cabbage
• 1 (10 ounces) package frozen lima beans, cooked and drained
• 1 cup sliced carrots
• 1 cup diced potatoes
• 1 cup chicken broth
•  teaspoon salt
•  cup butter
•  cup all-purpose flour
•  teaspoon paprika
•  teaspoon pepper
• 3 cups milk
• 2 cups (8 ounces) shredded Cheddar cheese

Follow these steps:

    Saute the onion in 2 tablespoons of butter in a heavy saucepan until tender, about 3 minutes. Add the cabbage, beans, carrots, potatoes broth, and salt. Cover; simmer until the carrots and potatoes are tender, about 20 minutes.

    Meanwhile, melt  cup butter in a 4-quart Dutch oven. Blend in the flour, paprika, and pepper. Remove from the heat; stir in the milk. Heat to boiling, stir constantly. Boil and stir for 1 minute. Remove from the heat; stir in the cheese until melted. If necessary, return to low heat to finish melting the cheese. (Do not boil.)

    Add the vegetables with liquid to cheese soup base. Heat to serving temperature. Serves 8 cups.

(Adopted from: www.ddvculinary.com/cookbooks_pdf/SoupRecipes.pdf (April 23, 2019))

Which ingredient do we pour without flame at all?