1. In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain. 2. Cook bacon in a large saucepan over moderate heat until crisp. 3. Add leek and cook, stirring, until softened. 4. Stir in flour and cook, stirring, for 3 minutes. 5. Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway. 6. Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes. 7. Puree soup in batches in blender until smooth and return to pan. 8. Stir in half and half and simmer, stirring occasionally, for 15 minutes. 9. Stir in dill and season to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
