Maxfacts

Creamy cabbage soup

This cabbage soup tasted good paired with fish, for example gently fried scallops.

Ingredients

Method

  1. 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.