Red Cabbage Soup
This is a great soup for soup lovers who love a bit of excitement! A bright purple silk blue cheese and red cabbage recipe is the perfect comfort food for Autumn!
2 lb Fresh Red Cabbage
1 Medium Potato
1 Small onion
4 cup Chicken or Vegetable Stock
2 tbsp Blue Cheese
2 tbsp Unsalted Butter
to taste Pepper
to taste Salt
Put the Unsalted Butter in a large and high pan and place it over medium heat. Let it melt and then add Garlic and Small onion.
Cook for 5 minutes until the onion start to soften. Stir regularly. In the meantime chop up the Fresh Red Cabbage. Peel the Medium Potato and cut it into small chunks. Add the chopped red cabbage and potato to the soft onion in the pan.
Season generously with Pepper and Unsalted Butter. Stir the vegetables well. Put a lid on the pan and cook for 5 minutes. Stir regularly. Add the Chicken or Vegetable Stock.
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'.
Check regularly to see how soft it is. Remove half of the red cabbage to a bowl when it is still a little crunchy.
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.
Check the seasoning and add extra pepper or salt. Scoop the cabbage soup into large bowls. Sprinkle with the Blue Cheese. Serve hot and enjoy!