| 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 pgl@iglou.com (Don Thomas) On rec.food.recipes or
rec.food.cooking
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