NORWEGIAN CREAM OF CABBAGE SOUP

Steps:

• 1. Scrub the potatoes well but do not peel. Cook in water to cover until well done, about 30 minutes after the water boils.
• 2. In a soup pot, melt 2 tablespoons butter. Add the onion and sauté until golden brown and sweet, about 10 minutes. Add the caraway seeds and sauté for 1 minute.
• 3. Coarsely chop two-thirds of the cabbage (including the cores). Add to the soup pot. To speed the cooking you might want to add the cabbage a little at a time and let it cook down, or add it all at once and cover the pot. Cook until the cabbage is sweet and limp.
• 4. Blend the onion-cabbage mixture with the potatoes, potato water, and milk. Set aside.
• 5. Finely chop the remaining cabbage. In the soup pot, melt 2 tablespoons butter. Add the remaining cabbage and sauté until the cabbage is limp.
• 6. Add the blended mixture to the soup pot, along with the salt, pepper, and vinegar. Heat gently until simmering, then simmer for 5-10 minutes to blend the flavors.
• 7. Taste and adjust the seasonings.