Cream of Red Cabbage Soup
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Serves/Makes: 8
Ready in: 1-2 hrs
- 2 tablespoons unsalted butter
- 1 leek, white only, finely sliced
- 1 medium onion, finely sliced
- 5 cups sliced red cabbage
- 1 1/2 cup potato slices
- 4 cups chicken or beef broth
- 2/3 cup milk or cream
- salt, to taste
- freshly ground black pepper, to taste
- fresh dill sprigs, to taste
***Vegetable Topping***
- 1 slice bacon
- 1 cup very finely diced rutabaga
- 1/2 cup very finely sliced green cabbage
In a medium heavy saucepan, heat unsalted butter; saute leek and onion slices until soft but not colored. Add sliced red cabbage, potato slices and chicken or beef broth. Simmer, covered, for 30 to 45 minutes, until vegetables are tender. Meanwhile, prepare vegetable topping. Puree into a food processor or a blender. Pour mixture back into saucepan. Pour in milk or cream; salt and pepper. Reheat, until just hot [do not boil]. Serve into heated bowls, decorated with vegetable topping and dill sprigs. For Vegetable Topping: Fry bacon until crisp; crumble. Steam or boil rutabaga dices and green cabbage slices, until just to softened. Mix together bacon crumbs, rutabaga dices and green cabbage slices.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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