Title: Blue Cheese Minestrone
Categories: Soup
Yield: 1 Servings
| 2 | lb | Beef rib bones |
| 2 1/2 | qt | Water |
| 1 | c | Dried cranberry or kidney be |
| 2 | lb | Smoked meaty ham hocks, cut |
| 3 | | Large carrots, sliced crossw |
| 1 | | Large onion, chopped |
| 1/2 | c | Chopped fresh parsley |
| 1 | | Clove garlic, minced or mash |
| 1 | ts | Dry mustard |
| 4 | oz | Uncooked lasagne, broken |
| 1 | oz | Bleu cheese, crumbled |
| 1/2 | lb | Cabbage, finely shredded |
| | | Salt to taste |
Place beef bones in kettle, cover with water, bring to a>>> boil, reduce
heat, cover, and simmer for 4 hours. Chill bones and broth and remove fat
from surface. Add beans and ham hocks, heat to boiling, reduce heat, cover,
and simmer for 2 hrs. more. Chill and remove fat from surface; remove meat
from bones; return meat to soup. Add carrots, onions, parsley, garlic,
mustard, lasagne, and bleu cheese. Cover and simmer 2 hours more. Add
cabbage; cook 5 mins. or until tender. Taste; add sat if necessary. Makes 8
servings. It sounds good to me. Let me know if anyone tries it. Gert
Henningsen drkd50a 1/17 6:30 p.m.