Winter Cabbage Soup

3/4 lb Cored cabbage, chopped fine
3 sl Bacon, chopped
1 Medium onion, chopped
1 Large russet potatoe, peeled and diced
2 c Chicken broth
1 Carrot, chopped
2 tb Dry white wine
1 1/2 ts Sugar
1/2 ts Caraway seeds
1 c Half-and-half
1 tb Dried dillweed
Hot pepper sauce
Salt
Pepper

In a Dutch oven, cook bacon over moderate heat until crisp. Add onion and the diced potato; cook and stir until the onion softens. Add chicken broth, the cabbage, carrot, wine, sugar and caraway seeds.

Bring soup to a boil, then reduce heat and simmer covered, until vegetables are tender, 30 to 40 minutes.

If you like a smoother soup, put half the batch in a blend; return all to Dutch oven. Stir in half-and-half and simmer soup, uncovered, for about 15 minutes. Stir in dill, hot sauce, salt and pepper, to taste.

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