Cream of Red Cabbage Soup
Comments: For a richer cream, use up to 6 tablespoons [90 mL] butter and whipping cream.

2 tablespoons [30 mL] unsalted butter
1 leek, white only, finely sliced
1 medium-size onion, finely sliced
5 cups [1.25 L] sliced red cabbage
1 1/2 cups [375 mL] potato slices
4 cups [1 L] chicken or beef broth
2/3 cup [160 mL] milk or cream
Salt, to taste
Freshly ground black pepper, to taste
Vegetable topping
Fresh dill sprigs, to taste
Vegetable Topping
1 slice of bacon
1 cup [250 mL] very finely diced rutabaga
1/2 cup [125 mL] very finely sliced green cabbage

In a medium heavy saucepan, heat unsalted butter; saute leek and onion slices until soft but not colored. Add sliced red cabbage, potato slices and chicken or beef broth. Simmer, covered, for 30 to 45 minutes, until vegetables are tender. Meanwhile, prepare vegetable topping. Puree into a food processor or a blender. Pour mixture back into saucepan. Pour in milk or cream; salt and pepper. Reheat, until just hot [do not boil]. Serve into heated bowls, decorated with vegetable topping and dill sprigs.

Vegetable Topping: Fry bacon until crisp; crumble. Steam or boil rutabaga dices and green cabbage slices, until just to softened. Mix together bacon crumbs, rutabaga dices and green cabbage slices.