Cabbage and Dill Chowder

Today’s recipe comes from The Encyclopedia.  This soup was easy, quick and really hearty and satisfying (the baby liked it a lot too).  I didn’t have fresh dill so I just substituted some dry dill.  This recipe is going into the regular rotation.

IMG_3005

Cabbage and Dill Chowder

3 TBSP butter

3 TBSP flour

2 1/2 cups water

2 bay leaves

1 medium onion, sliced

2 tsp. salt

1/4 tsp paprika

2 large heads and stems of fresh dill (I used 4 tsp. dried dill)

4 cups finely cut cabbage

1 1/2 cups milk

Heat butter in a large saucepan, add flour and stir until evenly blended.  Add water gradually, heat to the boiling point, stirring constantly.  Add bay leaves, onion, salt, paprika and dill; cover and simmer 20 min.  Remove bay leaves, dill, and onion with a slotted spoon.  Some of the dill seeds will remain in the soup.  Add cabbage and boil gently, uncovered for 7 min.  Add milk and heat just to the boiling point.  Serve at once.  4 generous servings.

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