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“Cream” of Cabbage Soup

Ingredients

2    cups (500 mL) water
1    medium onion, chopped
2    carrots, grated
2    celery ribs, diced
3    medium potatoes, peeled, diced
3    cups (750 mL) finely shredded cabbage
1/2    teaspoon (2 mL) caraway seeds
4    cups (1 L) milk, scalded (see Tip)
Salt and freshly ground black pepper, to taste
2    tablespoons (30 mL) butter

Directions

In a large saucepan, bring water to a boil. Add onion, carrots, celery and potatoes; cover and simmer for 15 minutes, until potatoes are tender. With a fork or fine potato masher, mash some of the potatoes in the pot, to make a thicker broth.

Add cabbage and caraway seeds: cook for 10 minutes, stirring frequently to prevent sticking. (If too thick, add a little water.) Add scalded milk; heat but do not boil. Season to taste with salt and pepper. Add butter and serve. Makes 6 servings.

Tip: To scald milk, place it in a saucepan over low heat or in the top of a double boiler over simmering water, and heat it to just below the boiling point-when tiny bubbles form around the edge of the pan. Do not boil.

“Cream” of Cabbage Soup

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