| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Dutch | Vegetables, Soups | 5 | Cups |
INGREDIENTS
| 3/4 | lb | Cored cabbage, chopped fine |
| 3 | sl | Bacon, chopped |
| 1 | Medium onion, chopped | |
| 1 | Large russet potatoe, peeled and diced | |
| 2 | c | Chicken broth |
| 1 | Carrot, chopped | |
| 2 | tb | Dry white wine |
| 1 1/2 | ts | Sugar |
| 1/2 | ts | Caraway seeds |
| 1 | c | Half-and-half |
| 1 | tb | Dried dillweed |
| Hot pepper sauce | ||
| Salt | ||
| Pepper |
INSTRUCTIONS
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 [email protected] (Don Thomas) On rec.food.recipes or rec.food.cooking
A Message from our Provider:
“Christ gives Life!”