NORWEGIAN CREAM OF CABBAGE SOUP

Steps:

• Scrub the potatoes well but do not peel.
• Cook in water to cover until well done, about 30 minutes after the water boils.
• In a soup pot, melt 2 tablespoons butter.
• Add the onion and saute until golden brown and sweet, about 10 minutes.
• Add the caraway seeds and saute for 1 minute.
• 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.
• Blend the onion-cabbage mixture with the potatoes, potato water, and milk.
• Set aside.
• Finely chop the remaining cabbage.
• In the soup pot, melt 2 tablespoons butter.
• Add the remaining cabbage and saute until the cabbage is limp.
• 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.
• Taste and adjust the seasonings.