White cabbage soup
Ingredients
- generous knob of butter
- 300 g white cabbage, shredded
- 1 onion, chopped
- 1 l beef (or vegetable) stock
- 2 bay leaves
- 1 clove
- 2 tbsp corn flour
- 100 ml white wine (or cold stock)
- finely grated zest of ½ unwaxed lemon
- salt, white pepper
Method
- Melt butter in saucepan, add onion and cabbage, sweat for a few minutes. Add stock, bay leaves and clove, bring to the boil. Reduce heat slightly and simmer until cabbage and onion are very soft. Remove from heat, remove bay leaves and clove, blend until smooth, pass through a fine-meshed sieve. Return to a clean pan and bring to the boil. Mix corn flour with wine (or cold stock) and add to boiling soup mix while stirring constantly, add lemon zest, season to taste.