RED CABBAGE SOUP
This soup makes a lovely starter to any autumn meal. It goes particular well with game. Recipe source is a Swiss cooking magazine called 'KOCHEN' (octobre 04). This soup freezes well.
Provided by tigerduck
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Peel and slice the onion. Peel, deseed and slice the apple. Wash the red cabbage, quarter, remove and discard middle part, and cut into stripes.
- Melt butter in a large pot. Add onion and apple and fry for 3 minutes, stirring frequently. Add the cabbage and cook for a couple of minutes. Keep stirring. Add cranberry jam/sauce/chutney, red wine, vegetable stock, bay leaf and juniper berries. Cover with lid and cook on low heat until vegetable is done. This will take about 40 minutes.
- Remove and discard bay leaf and blend soup. I always use a big pot and blend my soup in the pot with my hand blender.
- Add additional water or stock if desired. Cook for another 3-4 minutes. Add balsamic vinegar, salt (if necessary), and pepper. Remove from heat and add cream. Depending on the fat content of your cream, the cream may curdle if heated on high temperature. Check if soup is hot enough. If not, only warm on low heat, in particular if you use single cream!
- SERVE: Ladle soup into warmed bowls and sprinkle with the additional walnut or olive oil. You may want to sprinkle your soup with some cream instead of the oil.
Nutrition Facts : Calories 134.8, Fat 7.3, SaturatedFat 4.5, Cholesterol 24, Sodium 41.9, Carbohydrate 11.2, Fiber 2.3, Sugar 5.8, Protein 1.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #bisques-cream-soups #soups-stews #vegetables #dinner-party #fall #vegetarian #dietary #seasonal #oamc-freezer-make-ahead #number-of-servings #presentation #served-hot
You'll also love
Muhammad Usman Safi
[email protected]Yum!
Ganesh Bhatt
[email protected]Overall, this is a good recipe for a quick and easy soup. It's not the most flavorful soup I've ever had, but it's still a solid choice for a weeknight meal.
Bianca Cooper
[email protected]I followed the recipe exactly, but my soup didn't turn out as thick as I expected. I'm not sure what went wrong.
Muhammad Ammar
[email protected]This soup was a bit too bland for me. I added some extra spices to give it more flavor.
Sumaiya Akter Mim
[email protected]I wasn't a fan of the coconut milk in this recipe. I think it would be better with a different type of milk, like almond milk or cashew milk.
Zahid Writes
[email protected]This soup is a little bit spicy for my taste, but I still enjoyed it. Next time I'll use less cayenne pepper.
Ashik Khan
[email protected]I love the vibrant color of this soup. It's so inviting and makes me want to eat it.
Omid Naseri
[email protected]This soup is so easy to make! I was able to throw it all in the pot and let it simmer while I did other things. It was a lifesaver on a busy weeknight.
Kawsar Mahmud
[email protected]This soup is a great way to use up leftover red cabbage. I had some in my fridge that was starting to wilt, and this recipe was the perfect way to use it up.
Dinuka Akalanka
[email protected]I wasn't sure how the red cabbage would taste in a soup, but I was pleasantly surprised. The soup had a slightly tangy and sweet flavor, which was balanced out by the creamy coconut milk.
Kathleen Wilds
[email protected]The soup turned out amazing! I made it for a potluck and it was a hit. People were asking for the recipe.
Sakib Al hasan Roki
[email protected]This red cabbage soup recipe is a delightful blend of flavors, with a vibrant color that adds a pop to the dinner table. I followed the recipe closely, and the result was a hearty and comforting soup that satisfied the whole family.