By Debra Knapke

In honor of St. Patrick’s Day, here is a recipe that I’ve made many times.  This is comfort food!

Creamy Potato Cabbage Soup

From Moosewood Daily Special with a few changes…

2 TBL      olive oil

2 c.         chopped onions*

1 tsp      ground caraway seeds (fennel is another option)

½ tsp     salt

4-5 c.     coarsely chopped green cabbage

2 c.         sliced potatoes

3 c.         water or vegetable stock

2 tsp      dried dill**

4 oz.       chevre

salt and pepper to taste

Sauté the onions, caraway and half the salt until the onions are translucent; about 7-10 minutes. Add the cabbage and remaining salt and cook until the cabbage is beginning to wilt.  Add the potatoes and water and bring to a boil, then simmer until the potatoes are tender. Turn off the heat.  Add the dill and chevre, and stir to combine.  Using an immersion blender, blend until smooth.  Simmer the soup if it has cooled too much, add salt and pepper to taste and add water if the blended soup is too thick.

*   When in season, I use leeks instead.

** If you have fresh dill, use at least 2 tablespoons; other herbs to use: thyme or sage; both are especially tasty with fennel instead of caraway.