Red Cabbage Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

905 g

Red Cabbage

1

Medium Potato

3 cloves

Garlic , chopped

1

Small Onion , chopped

960 mL

Chicken Stock

15 g

Blue Cheese

30 g

Unsalted Butter

to taste

Ground Black Pepper

to taste

Salt

Cooking Instructions

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Step 1

Put the Unsalted Butter (30 g) in a large and high pan and place it over medium heat. Let it melt and then add Garlic (3 cloves) and Onion (1) . Cook for 5 minutes until the onions start to soften. Stir regularly.

Step 2

In the meantime, remove the core of the Red Cabbage (905 g) and chop up the leaves. Peel the Potato (1) and cut it into small chunks.

Step 3

Add the chopped red cabbage and potato to the soft onion in the pan. Season generously with Ground Black Pepper (to taste) and Salt (to taste) . Stir the vegetables well. Put a lid on the pan and cook for 5 minutes. Stir regularly.

Step 4

Add the Chicken Stock (960 mL) . Put the lid back on the pan and bring the soup to a boil over high heat. Once boiling, turn the heat low and simmer for 10 minutes. It's important that the cabbage stays 'al dente'.

Step 5

Check regularly to see how soft it is. Remove half of the red cabbage to a bowl when it is still a little crunchy.

Step 6

Cook the remaining red cabbage in the hot stock for another 3 minutes. Then blend it well using a stick mixer until smooth (or use a blender). Add the red cabbage you kept aside back to the pan and stir well.

Step 7

Check the seasoning and add extra Ground Black Pepper (to taste) or Salt (to taste) . Scoop the cabbage soup into large bowls. Sprinkle with the Blue Cheese (15 g) . Serve hot and enjoy!