BUTTERMILK CABBAGE SOUP WITH BLACK WALNUT "PESTO"
Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.
Provided by Ronni Lundy
Categories Soup/Stew Winter Fall Cabbage Walnut Buttermilk
Yield Serves 6
Number Of Ingredients 11
Steps:
- Prepare the pesto:
- In a small heavy skillet over medium heat, toast the black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes. Be careful not to burn them.
- Put the toasted walnuts in a blender, add the cider and a large pinch of salt, and pulse until a loose, grainy paste is formed. Remove the pesto from the blender and set it aside.
- Make the soup:
- Split the cabbage in half, remove the core, and cut each half into 4 wedges. Slice the wedges into thin strips.
- Melt the butter in a Dutch oven over medium heat, and sauté the onion until it just begins to soften, about 4 minutes. Add the cabbage and a few pinches of salt, and stir well to coat with the butter.
- Add the broth and bring to a lively simmer. Cover and simmer for 10 minutes or until the cabbage is tender.
- Remove the pot from the heat and stir in the buttermilk. Return it to very low heat and warm it slowly, stirring as you do, so the buttermilk doesn't curdle.
- Serve the soup in individual bowls with a tablespoon of the black walnut pesto in the center of each serving. Pass the salt and pepper for additional seasoning.
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Mop Kike
[email protected]This soup is a great way to use up leftover cabbage. It's also a very affordable meal.
iyasin iyasin
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious.
Dave artty
[email protected]The soup was good, but I found the black walnut pesto to be a bit overpowering.
Lacey Ter Waarbeek
[email protected]This soup was a bit bland for my taste. I think I would have liked it better with some more salt and pepper.
Tool Davidson
[email protected]I was pleasantly surprised by how much I enjoyed this soup. The black walnut pesto added a really unique and delicious flavor. I will definitely be making this again.
Zenobia Van Der Westhuizen
[email protected]This soup is so easy to make and it's packed with flavor. I love the creamy texture and the addition of the black walnut pesto. It's a great way to use up leftover cabbage.
Lisa Cantafio
[email protected]I'm not a huge fan of cabbage soup, but this recipe changed my mind! The black walnut pesto really made all the difference. I will definitely be making this again.
Mehrun Nisa
[email protected]This soup was a hit with my family! Everyone loved the creamy texture and the flavorful broth. The black walnut pesto was a great addition that added a nice nutty flavor.
Safali Rany
[email protected]This soup was easy to make and so delicious! I loved the addition of the black walnut pesto, which gave it a really unique flavor. I will definitely be making this again.
Jafar Mehdi
[email protected]I followed the recipe exactly and it turned out great! The soup was creamy and flavorful, and the pesto was a perfect complement. Will definitely make this again.
Eli Clark
[email protected]This soup was an absolute delight! The combination of flavors was perfect, and the black walnut pesto added a unique and delicious touch. I will definitely be making this again.