Yield: 5 cups
3/4 lb Cored cabbage, chopped fine 3 sl Bacon, chopped
1 Medium onion, chopped 1 Large russet potato, 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
A few dashes Chili Willy habanero hot sauce
Salt
Pepper
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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.
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