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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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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.