Red Cabbage Soup Recipe
A real treat for soup lovers: a silky blue cheese and red cabbage soup recipe.
Ingredients
- 2 lbs fresh red cabbage (900 g)
- 1 medium potato peeled and diced
- 3 medium garlic cloves chopped
- 1 small onion chopped
- 4 cups chicken or vegetable stock (960 ml)
- 2 tbsp blue cheese crumbled
- 2 tbsp unsalted butter
- pepper
- salt
Instructions
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Add the butter to a large pan and place it over medium heat until melted. Then add the chopped garlic and onion also.
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Stir fry the garlic and onion for 5 minutes. In the meantime chop the red cabbage. Add it together with the diced potato to the the pan.
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Season generously with a dash of pepper and salt. Stir the vegetables well. Put a lid on the pan and cook the cabbage for 5 more minutes. Then add the chicken or vegetable stock to the pan.
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Cover the pan again and heat the soup until boiling. Then turn the heat low. Simmer the cabbage for 8 minutes. The cabbage has to stay crunchy. Check regularly to see how soft it is, try not to overcook it. In the end scoop half of the red cabbage in a bowl (using a slotted spoon) when it is still crunchy.
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Cook the remaining red cabbage in the hot stock for another 5 minutes to make it softer. Then blend it well using a stick mixer (or blender) until smooth.
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Add the crunchy cooked 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 the soup hot.
