Creamy Cabbage Soup With Ham and Roquefort Croutons

• 1 teaspoon olive oil
• 3/4 cup onion, diced
• 3 cups chicken broth, homemade or canned (low-sodium)
• 1/4 teaspoon caraway seeds
• 1 large potato, peeled and quartered
• 1/2 head Savoy cabbage, cored and cut into 2-inch chunks
• 3 tablespoons heavy cream
• 1/2 pound smoked ham, cut into 1/4-inch cubes
• 1 teaspoon salt
• Freshly ground pepper to taste
• 1 small sourdough baguette, cut across into 1/8-inch thick slices
• 1/4 pound Roquefort cheese, crumbled

1. To make the soup, heat the olive oil in a large saucepan.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil.
4. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes.
5. Scrape the mixture into a blender and blend until smooth.
6. Return the puree to the pan and stir in the cream, ham, salt and pepper.
7. Warm the soup over low heat.
8. To make the croutons, preheat oven to 350 degrees.
9. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort.
10. Bake until croutons are crisp and the cheese is melted, about 5 minutes.
11. Ladle the soup into 4 bowls and top each with 3 croutons.
12. Serve immediately, passing remaining croutons separately.

olive oil, onion, chicken broth, caraway seeds, potato, savoy cabbage, heavy cream, ham, salt, freshly ground pepper, sourdough baguette, cheese

Taken from cooking.nytimes.com/recipes/4491 (may not work)