Red Cabbage and Walnut Soup

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 60 g walnuts, chopped
  • 30 g butter
  • 2 teaspoons cane sugar, brown
  • 2 tablespoon balsamic vinegar
  • 1 apple, sour, peeled and diced
  • 400 g red cabbae, cleaned ready to cook and cut into pieces
  • 500 ml vegetable stock
  • 200 ml cream
  • 1 pinch cinnamon
  • Salt and pepper from the mill
Red Cabbage and Walnut Soup
Red Cabbage and Walnut Soup

Instructions

  1. Heat the butter in a saucepan and let the sugar caramelize in it. Deglaze with balsamic vinegar (be careful with the vinegar fumes). Add the apple cubes and walnuts (put a few chopped walnuts aside for decoration). Fry for 2 minutes while stirring.
  2. Put the red cabbage and the broth in the saucepan and cook on a low heat for 15 minutes. Purée finely with a hand blender, pour in the cream and bring to the boil again briefly. Season to taste with salt, pepper and cinnamon and possibly a little vinegar. Serve sprinkled with the remaining walnuts.

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