Thursday, August 23, 2012

Cabbage and cheese soup

I can't find a lot of cabbage recipes that my husband likes, but he definitely likes this one. I really like it, too. It's not heavy, and it has a wonderful flavor. Besides, it uses cabbage, a vegetable that often gets overlooked. I made it a lot last fall, and I'm looking forward to making it more often this fall as we can harvest fresh cabbage.

Cabbage and Cheese Soup

6 slices lean bacon, coarsely chopped
1 med. onion, coarsely chopped
3 c. chopped fresh cabbage
1 lb. potatoes, chopped
2 1/2 c. chicken broth
salt and pepper
1 1/2 c. shredded cheddar cheese
1 c. milk
1 T. finely chopped fresh dill, or 1 t. dried dill weed

In a 3-quart saucepan, cook bacon until almost crisp. Add onion and cabbage and saute for 5 min., stirring occasionally. Add potatoes and chicken broth, and salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer for 30-40 minutes, or until vegetables are soft. Puree 2/3 of it in your blender, and return it to the pot. Add cheese and stir until smooth. Don't boil. Just before serving, stir in milk and dill. Enjoy!

Makes: 4 servings

Here is the cabbage and cheese soup, served with toasted garlic bread. Yum!

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