1 onion, chopped

2 tablespoons (30 ml) butter

8 cups (2 litres) lightly packed chopped green cabbage

5 cups (1.25 litres) chicken broth

1 small potato, peeled and cubed

2 bay leaves

1/2 cup (125 ml) 35% cream or 15% cooking cream

Salt and pepper

In a large saucepan, soften the onion in the butter. Add the cabbage, broth, potato, and bay leaf and bring to a boil. Cover and simmer for about 30 minutes or until the vegetables are tender. Remove the bay leaves.

In a blender, purée the soup until smooth and add the cream. Season with salt and pepper.

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