Cabbage & Leek Soup

photo by Karen Elizabeth

- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 small cabbage, cored and chopped fine
- 6 slices bacon, chopped
- 1 large leek, white and green parts,chopped,washed thoroughly,and patted dry
- 1⁄4 cup all-purpose flour
- 2 large potatoes, peeled and diced
- 1 liter chicken stock
- 2 carrots, chopped
- 1⁄4 cup dry white wine
- 1 tablespoon sugar
- 1 teaspoon caraway seed
- 1 cup half-and-half
- 1⁄4 cup chopped dill
directions
- In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain.
- Cook bacon in a large saucepan over moderate heat until crisp.
- Add leek and cook, stirring, until softened.
- Stir in flour and cook, stirring, for 3 minutes.
- Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway.
- Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes.
- Puree soup in batches in blender until smooth and return to pan.
- Stir in half and half and simmer, stirring occasionally, for 15 minutes.
- Stir in dill and season to taste.
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Reviews
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I've been meaning to make this soup for a while and finally got around to it. I followed the recipe exactly but found it to be too bland when it was completed so I added 1/4 of white vinegar, 1/4 more of fresh dill and I fried up 3 more chopped pieces of bacon. Then the soup tasted delicious. It needed something more than the original recipe. Evelyn's recipes are wonderful.
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Wonderful!!!!! Fast, easy,and good for you too! I am going to use this in my cooking class. "learning in retirement" at the university here in hattiesburg. I also used some fresh ground nutmeg and toasted and ground up the caraway seeds, since I can't have any seeds. I used my "boat motor" to blend it ,but left it a little chunky. I served it sprinkled with fresh grated romano and a slice of old world rhye bread! :-) thanks for sharing. Ingrid
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Tweaks
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I like it!! Found the recipe with a search for recipes with the cabbage potatoes and carrots I had left over from making corned beef and cabbage earlier in the week. (Recipe #86868) I used an onion instead of leek, added the leftover broth from the corned beef, and used milk instead of half and half. Added some rice vinegar and dried parsley at the end to brighten the flavor. I tasted it before pureeing and didn't like it at all. Then before adding the milk and it was better but not really good -- too "bacony." But the milk mellowed it out and it was delicious.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.