CHEF JEFF — ONE BYTE AT A TIME: Milk Noodle Soup

This is a tasty, low-fat adaptation of an Old World classic.

Milk Noodle Soup

1 tablespoon butter

1 tablespoon olive oil

1 onion, diced

1 stalk celery (with leaves), diced

Salt and pepper, to taste

Pinch of red pepper flakes

1 teaspoon dried thyme

1 clove garlic, minced

2 tablespoons flour

6 cups chicken broth

¼ medium head of cabbage, shredded

2 medium potatoes, diced

8 ounces egg noodles

1 cup skim milk (whole milk or half-and-half may be substituted)

Fresh parsley, chopped

In pot over medium heat, melt butter, oil. Add onion, celery. Season with salt, pepper, red pepper flakes, thyme. Saute until translucent. Add garlic; saute another minute or two. Stir in flour; cook for several minutes, stirring constantly. Add broth; bring back to boil. Add cabbage, potatoes, noodles. Bring to boil, reduce heat, simmer until vegetables, noodles are tender. Remove from heat; stir in milk, parsley.

Yield: Serves 4 to 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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