Smokey's pointed cabbage and saffron soup

Ingredients for 2 servings:

• 200 g pointed cabbage
• 1 small onion(s), chopped
• 1 clove(s) garlic, chopped
• 1 tbsp olive oil
• 500 ml broth
• 100 ml white wine
• 2 pinches of saffron
• 50 ml crème fraîche
• 1 tbsp, heaped peppercorns, pink
• 2 tbsp, heaped walnuts, chopped, roasted without fat
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Variety in the soup kitchen

Cut the pointed cabbage into thin strips. In a deep pot, sauté the onions and garlic in hot olive oil, add the pointed cabbage, sauté briefly, and deglaze with the white wine. Pour in the broth, cover, and simmer for about 15 minutes. Add the saffron and remove the pan from the heat. Briefly puree with a hand blender, ensuring some chunks remain. Mix in the crème fraîche and pink peppercorns. Season with salt and pepper to taste and let it heat briefly again. Ladle the soup into two deep, preheated bowls and sprinkle with the walnuts.