Guest Author - Deborah Adams
2 tbsp. butter or margarine
4 c. chicken broth
4 med. potatoes
1 c. light cream
2 tsp. salt
1/4 tsp. dill weed
1 tbsp. chopped chives
1 med. onion, sliced
2 ribs celery, cut in pieces
4 parsley sprigs
1 tbsp. lemon juice
1/2 tsp. pepper sauce
1/16 tsp. nutmeg
4 c. coarsely chopped cabbage
In a large saucepan, melt butter over medium heat. Add onion and cook until tender. Add chicken broth, celery, 2 potatoes which have been pared and sliced; add parsley. Cover and simmer for 30 minutes. Pour all cooked ingredients into electric blender. Cover and process until smooth. Return puree to pan. Pare remaining 2 potatoes and dice. Add to kettle along with remaining ingredients. Simmer, covered for 20 minutes or until potatoes are tender. Makes 6 servings.
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