Savoy Cabbage with Bacon and Cream Soup

A hearty, thick winter soup. Serve it with a very black rye bread and a salad of mixed greens.

Savoy Cabbage with Bacon and Cream Soup
Prep time: 
Cook time: 
Total time: 
Serves: 15 to 16 cups
  • ¼ pound bacon finely chopped
  • 1 Spanish onion finely chopped
  • 2 carrots, peeled and coarsely chopped
  • ¼ cup all-purpose flour
  • 8 cups chicken stock
  • 2 medium potatoes (about ¾ to 1 pound), unpeeled, diced (about 3 cups)
  • 1 Savoy cabbage, shredded1 tablespoons caraway seeds
  • ½ teaspoon black pepper
  • 1 to 1½ cups heavy cream
  • Crumbled blue cheese, fro garnish (optional)
  1. Place a heavy-bottomed stockpot over medium heat, add the bacon, and cook until golden brown, about 10 minutes. Set the bacon on a paper towel, and discard all but 2 tablespoons of the bacon fat. Set aside. Reheat the stockpot. Add the onion and carrots and cook until tender, about 10 to 15 minutes.
  2. Sprinkle the flour on the vegetables, stirring all the while. Slowly add the stock, stirring constantly; raise the heat to high and bring to a boil.
  3. Lower the heat to lo, add the potatoes, cabbage, caraway seeds, and pepper, and cook until tender, about 1 hour. Do not let it boil again.
  4. Gradually stir in the heavy cream, lower the heat to very low, and cook until heated through, about 10 minutes. Serve immediately garnished with the reserved bacon and blue cheese, if desired.