Cabbage and dill chowder
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 2½ | cup | Water |
| 2 | Bay leaves | |
| 1 | medium | Onion; sliced |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Paprika |
| 2 | larges | Heads and stems of fresh dill |
| 4 | cups | Finely cut cabbage |
| 1½ | cup | Milk |
Directions
Heat butter in a large saucepan, add flour and stir until evenly blended.
Add water gradually, heat to the boiling point, stirring constantly. Add bay leaves, onion, salt, paprika and dill; cover and simmer 20 minutes.
Remove bay leaves, dill, and onion with a slotted spoon. Some of the dill seeds will remain in the soup. Add cabbage and boil gently, uncovered, for 7 minutes. Add milk and heat just to the boiling point. Serve at once. 4 generous servings.
Posted to recipelu-digest Volume 01 Number 323 by ncanty@... (Nadia I Canty) on Nov 28, 1997