bulgar lemon rosemary soup

This has a bright almost spring time flavor.

Ingredients:

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2 cups Bulgar
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6 tbsp butter
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1 tsp salt
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3 cloves garlic
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1/2 white onion
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1 tbsp olive oil
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Zest and juice of 2 lemons
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2 tbsp rosemary
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1 tbsp basil
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3 cups diced cabbage 
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14 cups soup stock
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Directions:

Dice your onion and garlic as small as you can get them and add to your largest pot. with the butter and olive oil. Cook this on medium heat until the onions begin to sweat.

Add your dry bulgur and toast it on medium heat for roughly 5-8 minutes, stirring often to avoid burning any. You will know its ready when you smell the grains and your onions have started to become translucent.

Dice your cabbage as small as you can get it and add this to the pot with your basil, rosemary, and salt. Toast this all together for another 5-10 minutes or until your cabbage has given up its moisture.

Add your stock, lemon zest and juice and stir quickly to make sure none of your grains clump when the liquid goes in. Take this oppurtunity to add any needed salt. Just you know blow on it first so you don't burn your tongue.

Cook this on medium heat covered, stirring often,  for 20-30 minutes or until your Bulgur has been fully cooked.

Remove from the heat and let the soup cool before serving.