Winter cabbage soup
5 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Cored cabbage, chopped fine |
| 3 | slices | Bacon, chopped |
| 1 | Medium onion, chopped | |
| 1 | Large russet potatoe, peeled and diced | |
| 2 | cups | Chicken broth |
| 1 | Carrot, chopped | |
| 2 | tablespoons | Dry white wine |
| 1½ | teaspoon | Sugar |
| ½ | teaspoon | Caraway seeds |
| 1 | cup | Half-and-half |
| 1 | tablespoon | Dried dillweed |
| Hot pepper sauce | ||
| Salt | ||
| Pepper | ||
Directions
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