Red cabbage and walnut soup

Ingredients for 4 servings:

• 60 g walnuts, chopped
• 30 g butter
• 2 tsp brown cane sugar
• 2 tbsp balsamic vinegar
• 1 apple, sour, peeled and diced
• 400 g red cabbage, cleaned and cut into pieces
• 500 ml vegetable stock
• 200 ml cream
• 1 pinch of cinnamon
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

A good dash of cream gives this fine soup its creamy appearance

Heat the butter in a saucepan and caramelize the sugar. Deglaze with balsamic vinegar (be careful of the vinegar vapors). Add the diced apple and walnuts (reserve a few chopped walnuts for garnish). Fry for 2 minutes, stirring. Add the red cabbage and broth to the pan and simmer for 15 minutes. Blend until smooth, add the cream, and bring back to a boil briefly. Season to taste with salt, pepper, and cinnamon, and a little more vinegar if desired. Sprinkle with the remaining walnuts and serve.