Cabbage and Vegetable Chowder
Ingredients
- 3 cups water
- 4 cups cabbage coarsely shredded
- 2 cups carrots peeled and thinly sliced
- 3 cups potatoes peeled and diced
- 1 T. salt
- ½ tsp. sugar
- ¼ tsp. pepper
- 4 cups scalded milk see note
- 2 T. butter
Instructions
- In a large soup pot, add the water, cabbage, carrots, potatoes, salt, sugar, and pepper.
- Make sure there is enough water to cover the vegetables while they are cooking; you can add a bit more water to keep them covered.
- Cook until all vegetables are tender.
- Add the scalded milk and butter and heat thoroughly, but do not boil.
Notes & Wine Advice
To scald milk, use a separate saucepan and bring the milk to just under boiling on medium heat, stirring frequently so it doesn’t scorch on the bottom. Remove from heat and allow to cool (although for this soup you don’t need to worry about this last step; the milk can still be hot when you add it to the vegetables).