Purple Potato Soup - cooking recipe

Ingredients

1 (1 -1 1/2 lb) purple cabbage, cored and quartered
2 tablespoons butter
1 red onion, chopped
1 (28 ounce) bag purple potatoes (if using larger potatoes, peel and cube into eighths)
6 cups chicken stock (use a light colored stock for best color) or 6 cups vegetable stock (use a light colored stock for best color)
sour cream (to garnish)
chives (to garnish)

Preparation

Melt butter in a stockpot over medium - low heat.
Add onion and saute until tender, but not brown. Approx 10 minutes.
Add cabbage and potato, stir 5 minutes allowing the cabbage to wilt.
Add stock and bring mixture to a boil, stirring frequently.
Reduce heat and simmer until vegetables are tender, about 25 minutes.
Puree with an immersion blender or blend in batches in a bar-top blender until smooth.
Season with salt and white pepper to taste.
Ladle into bowls and garnish with sour cream/ creme fraiche and chives.