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.

Add:

• 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!