Summary

Ingredients

• 500 g red cabbae
• 50 g onion (s)
• 100 g potato (s), floury
• 100 ml milk
• 100 ml cream
• 250 ml beef broth or vegetable broth
• 2 grains allspice
• 1 pinch caraway seeds
• 1 leaf bay leaf
• 1 teaspoon orange peel, grated
• 1 orange (s), the juice
• 25 g butter
• salt and pepper
• sugar
• nutmeg

Moreover:

• 250 g oat cheese, fresher
• 200 g natural cornflakes
• 1 teaspoon thyme, fresh or rubbed
• 0.5 teaspoon ½ pepper
• salt
• Flour
• 2 egg (s)
• 4 slices bacon
• Butter for frying

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Instructions

1. Halve the red cabbage, cut out the stalk, cut into fine strips. Peel and dice the onions. Wash, peel and cut the potatoes into cubes.
2. Melt the butter in a saucepan, sauté the onions, red cabbage and potatoes for 5 minutes. Top up with the broth, cream and milk, bring to the boil and simmer for 20 minutes. Season with allspice, caraway seeds, bay leaves, orange zest, orange juice, salt, pepper, sugar and a little nutmeg.
3. After 20 minutes, puree finely in a blender and pour back into the pot through a sieve and bring to the boil again and season to taste.
4. Cut the goat cheese into approx. 1cm thick slices, finely mortar the cornflakes in a mortar with the thyme, salt and pepper. Then turn the goat cheese slices in the flour, the beaten egg and finally in the corn flakes and fry in plenty of butter.
5. Fry the bacon in the pan.
6. Put the soup in a deep plate, place the bacon strips in the middle and put the fried goat cheese on top.