pointed cabbage cream soup

Ingredients for 4 servings:

• 2 small pointed cabbages, approx. 500 g each
• 1 small onion(s)
• 1 liter of broth
• 5 juniper berries
• 2 cloves
• 250 ml cream
• 50 ml dry white wine
• 2 m.-sized potatoes
• ½ tsp caraway seeds, more or less to taste
• 1 tsp clarified butter
• salt and pepper
• Sugar
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Remove the outer leaves and the stalk from the middle of the cabbage, then wash and cut into strips. Dice the onion and sauté briefly in the clarified butter. Add the cabbage and sauté briefly. Deglaze with the stock, white wine, and cream; the liquid should be visible; if not, top up with more stock. Add the peeled and diced potatoes to the pot, add the juniper berries, and cloves (I always put them in a tea bag for easier retrieval). Simmer over medium heat for about 20 minutes, until the potatoes are tender. Then remove the spices from the bag, add the caraway seeds, and puree the soup with a hand blender. Season to taste with sugar, salt, and pepper. Serve with fresh parsley, if desired. Tip: A pinch of vanilla gives the soup a very interesting flavor, but since it’s not for everyone, I’ve omitted it from the recipe.