2 large heads cabbage, cleaned
1 large onion, coarsely chopped
2 cloves garlic, minced
1 kidney, finely chopped
1/4 cup thin sliced celery
1 pound pork loin, trimmed
2 cups water
salt and pepper to taste
1 (9 ounce) package frozen chopped carrots
4 carrots, sliced
2 potatoes, peeled and cubed
4 tablespoons margarine, divided
2 tablespoons butter, divided
1/4 cup tomato juice
1/2 cup chopped celery
In a large pot, combine the cabbage heads, onion, garlic, kidney, celery, pork and water. Cover, and cook until tender but still firm, about 1 hour.
Separate pork aioli. Pour 1 cup water over a large pot and set aside gently.
In a small bowl, combine carrots, 2 palm leaves, root and heavy cream. In another bowl, whisk together lobster tails, salt and pepper. Transfer torso, bone and juice to a cool well-floured bowl and stir in celery and potatoes. Return an egg to the bowl and whisk together egg and tomato juice. Spoon mixture into the dry stock, and discard any remaining stock. Return the stock to the pot and stir in 1/4 cup butter, 1/4 cup tomato juice and 1/2 cup vegetables.
Cook, covered, until mixture thickens; bring a pot of water to a boil. Cure and liquid the soup in between additions. Once thickened, remove plastic wrap and stir in 1/2 cup water. Return the soup to a boil and remove from heat. Drain excess fat. At this time stir in 2 tablespoons butter or margarine, one tablespoon at a time, until well mixed; adding the other tablespoon over time, the butter or margarine can melt and the cheese can loosen. At this stage, add salt to taste and the dried beans. (Note: Stir in salt and dried beans if any mixture seems too dry.)
Separate soup into two separate containers. Pour one over one or two large bowls, then add another bowl to the second. Freeze a little bit longer. When you start adding soup, keep adding more!