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Ingredients
1 Small cabbage, cored & chopped fine
6 Slices bacon, chopped
1 Leek, white & green parts, cleaned, chopped & patted dry
1/4 Cup all purpose flour
2 Large potatoes, pealed & diced
1 Liter, chicken broth
2 Carrots, chopped
1/4 Cup dry white wine
1 Tablespoon sugar
1 Teaspoon caraway seeds
1 Cup half & half
1/4 Cup chopped dill
Instructions
In a large pan of boiling water, blanch cabbage for 2 minutes & drain.
Cook bacon in a large saucepan until crisp. Add leeks and cook, stirring, until softened. Stir in flour and cook for 3 more minutes. Add stock slowly, stirring constantly, then stir in cabbage, carrots, potatoes, wine, sugar & caraway seeds. Bring to a boil, reduce heat and simmer until vegetables are tender, about 30 to 40 minutes.
Puree soup in batches in a blender until smooth then return to pan. Stir in half & half and simmer, stirring occasionally, for 15 minutes. Stir in dill and season to taste.