from John Ketelaars and Cathrine Halsema Ketalaats

2 tbsp butter
1 medium onion, diced
2 large potatoes, peeled and diced
1 stalk celery, finely chopped
1 cup of diced cabbage
4 cups of chicken stock
1/2 cup milk
1 tbsp flour
1 cup sour cream
Salt and pepper to taste
Parsley or dill weed for garnish

In a large soup pot cook the onions in the butter until transparent. Add flour and mix into the onions and butter. Add chicken stock and stir. Stir in the potatoes, celery and chopped cabbage. Simmer until vegetables are cooked. Stir in sour cream and milk. Process cooled soup in the blender until smooth. Heat and garnish with dill or parsley. Serves 4-6.