Norwegian Cream of Cabbage Soup
"This is a thick potato and cabbage soup, with the slightly spicy flavor of caraway.
From Cabbagetown Cafe Cookbook by Julie Jordan."
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 potatoes
- 2 tablespoons butter
- 1 onion, coarsely chopped
- 4 teaspoons caraway seeds
- 1⁄2 medium green cabbage (8 cups chopped)
- 2 cups milk
- 2 tablespoons butter
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 teaspoons cider vinegar
directions
- Scrub the potatoes well but do not peel.
- Cook in water to cover until well done, about 30 minutes after the water boils.
- In a soup pot, melt 2 tablespoons butter.
- Add the onion and saute until golden brown and sweet, about 10 minutes.
- Add the caraway seeds and saute for 1 minute.
- Coarsely chop two-thirds of the cabbage (including the cores).
- Add to the soup pot.
- To speed the cooking you might want to add the cabbage a little at a time and let it cook down, or add it all at once and cover the pot.
- Cook until the cabbage is sweet and limp.
- Blend the onion-cabbage mixture with the potatoes, potato water, and milk.
- Set aside.
- Finely chop the remaining cabbage.
- In the soup pot, melt 2 tablespoons butter.
- Add the remaining cabbage and saute until the cabbage is limp.
- Add the blended mixture to the soup pot, along with the salt, pepper, and vinegar.
- Heat gently until simmering, then simmer for 5-10 minutes to blend the flavors.
- Taste and adjust the seasonings.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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