Yield: 5 Cups
| Measure | Ingredient |
|---|---|
| ¾ pounds | Cored cabbage, chopped fine |
| 3 slices | Bacon, chopped |
| 1 \N | Medium onion, chopped |
| 1 \N | Large russet potatoe, peeled and diced |
| 2 cups | Chicken broth |
| 1 \N | Carrot, chopped |
| 2 tablespoons | Dry white wine |
| 1½ teaspoon | Sugar |
| ½ teaspoon | Caraway seeds |
| 1 cup | Half-and-half |
| 1 tablespoon | Dried dillweed |
| \N \N | Hot pepper sauce |
| \N \N | Salt |
| \N \N | Pepper |
In a Dutch oven, cook bacon over moderate heat until crisp. Add onion and the diced potato; cook and stir until the onion softens. Add chicken broth, the cabbage, carrot, wine, sugar and caraway seeds.
Bring soup to a boil, then reduce heat and simmer covered, until vegetables are tender, 30 to 40 minutes.
If you like a smoother soup, put half the batch in a blend; return all to Dutch oven. Stir in half-and-half and simmer soup, uncovered, for about 15 minutes. Stir in dill, hot sauce, salt and pepper, to taste.
Posted By pgl@... (Don Thomas) On rec.food.recipes or rec.food.cooking