Creamy red cabbage soup
Think about this creamy soup as a liquified form of red cabbage and potato mash.
Ingredients
- 1 tbsp ground cumin
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- ½ red cabbage, prepared and finely shredded
- 1 large baking potato, peeled and chopped
- 1 large pear, peeled, cored and chopped
- handful of fresh dill, shredded
- generous knob of butter
- 100 ml dry vermouth (such as Noilly Prat, or Martini)
- 1000 ml chicken (or vegetable) stock
- 150 ml cream
- salt, white pepper
- 150 ml soured cream (or crème fraiche)
Method
- In a large saucepan, melt butter over moderate heat. Add cumin and shallot, sweat for about 15 minutes while stirring often, until soft but not browned. Add garlic, sweat for a couple more minutes. Add cabbage, potato and pear, sweat for another 10 minutes. Add vermouth and stock, bring to the boil. Reduce heat slightly and simmer until cabbage is very soft and potato starting to disintegrate. Remove from heat, add dill and cream. Blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness as preferred, season to taste. Serve with a dollop of soured cream (or crème fraiche).