Red cabbage cream soup

Ingredients for 5 servings:

• 50 g butter
• 2 medium-sized onions, finely chopped
• 1 apple, peeled and slightly chopped
• 600 g red cabbage (blue cabbage), raw, finely chopped
• 3 tbsp cranberry jam
• 2 tbsp flour
• 1 liter vegetable broth, cold
• some salt and pepper, white
• 1 pinch of cinnamon
• 3 dl cream
• 2 egg yolks
• some chives, finely chopped, for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Heat the butter in a pan, add the onions and sauté briefly, add the apples and continue sautéing. Then add the red cabbage, season with salt, and sauté thoroughly. Add the cranberry jam and continue sautéing. Add the flour, mix everything well, and lightly toast over low heat, then deglaze with the cold vegetable stock. Then, partially covered, simmer over low heat for about 45 minutes. Mix the cream and egg yolk together, add to the soup, and purée everything thoroughly with a hand blender. Season to taste with salt, pepper, and a little cinnamon. Sprinkle with chives and serve immediately.