Tuesday, November 25, 2008

Creamy Cabbage and Potato Soup (week of Nov 16-22)

Creamy Cabbage and Potato Soup
adapted from The Enchanted Broccoli Forest, by Mollie Katzen

Scrub and cut into chunks:

  • 2 - 3 good-sized potatoes

Boil in plenty of water. Drain when tender. Save the water to use as stock.

Meanwhile, in a large kettle cook:

  • 5 Tablespoons butter
  • 2 cups onion, chopped

After a few minutes add:

  • 2 teaspoons caraway seed
  • 2 teaspoons salt

Cover and let cook over medium-low for 10-15 minutes, stirring occasionally.


  • 8 packed cups shredded cabbage (1 medium head)
  • 6 cups potato water

Cover and simmer 25-35 minutes.

Whip potatoes, blending in:

  • 1 cup heavy cream (or 1 cup half-and-half or 1/2 cup milk and 1/2 cup sour cream)

and add to the soup. Simmer a few minutes more and serve!

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