Cabbage And Dill Chowder
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | T | Butter |
| 3 | T | Flour |
| 2 1/2 | c | Water |
| 2 | Bay leaves | |
| 1 | Onion, sliced | |
| 2 | t | Salt |
| 1/4 | t | Paprika |
| 2 | Heads and stems of fresh | |
| dill | ||
| 4 | c | Finely cut cabbage |
| 1 1/2 | c | Milk |
INSTRUCTIONS
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@juno.com (Nadia I Canty) on Nov 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 709
Calories From Fat: 374
Total Fat: 42.6g
Cholesterol: 120.9mg
Sodium: 4914.8mg
Potassium: 1334.8mg
Carbohydrates: 66.9g
Fiber: 11.7g
Sugar: 34.7g
Protein: 20.7g