Creamy cabbage soup
This cabbage soup tasted good paired with fish, for example gently fried scallops.
Ingredients
- 200 g white cabbage leaves, washed and prepared (chopped)
- 3 small shallots, finely chopped
- 1tsp sugar
- 2 tbsp butter
- 1 apple, peeled, cored and chopped
- 200 ml vermouth (Noilly Prat, or dry Martini)
- ca. 500 ml stock (vegetable, or chicken)
- 200 ml single cream
- 200 g crème fraiche
- salt, white pepper to taste
Method
- In a large saucepan, melt the butter, add sugar, chopped shallot and apple. Sweat over moderate heat until apple and shallot pieces start to soften, about 5 minutes. Add vermouth, increase heat and boil until liquid reduced by about half. Then add stock, cream, crème fraiche and bring back to boil. Add cabbage pieces, reduce heat and simmer for 30-40 minutes until cabbage pieces are very soft. Remove from heat, blend to a smooth soup, pass through a fine-meshed sieve, season to taste.