A vegetable soup recipe found on matoppskrift.no
Caraway cabbage is the young leafy rosettes of the caraway plant. The cabbage is harvested early in the spring and is ideal for cooking. Here this exciting spring green is used in a soup. Try it youself!
3 tablespoons dairy butter
4 tablespoons flour
1 liter [2 pt] light vegetable broth
1 dl [0,2 pt] light cream, 20 %
1.5 dl [0,3 pt] carway cabbage, roughly chopped
Hard boiled egg, cut in two lengthwise
 Melt the butter, stir in the flour and delute with the broth.
 Let it boil for about 10 minutes and stir in the caraway cabbage. Continue boiling, add the cream and taste with salt.
 Server the soup in soup bowls with half a hardboiled egg in each. This will make a delicious appetizer or light lunch served with bread or flatbread.