John Myers
Autumn Red Cabbage Cream Soup with Currants
The perfect autumn red cabbage cream soup with currants recipe with a picture and simple step-by-step instructions.
- 0,5 Head of red cabbage
- 2 tbsp Rapeseed oil – neutral in smell and taste
- 1 tbsp Butter
- 1 Red onion
- 1200 ml Clear chicken soup
- Szechuan pepper from the mill
- 3 Allspice grains
- 2 Bay leaves
- Sea salt from the mill
- 2 tbsp Applesauce
- 2 tbsp Exquisit-Condimento raspberry vinegar
- 1 tbsp Mazzetti Condimento Bianco
- 2 tbsp Lingonberry jam
- 70 g Fresh currants class 1
- Remove the outer leaves from the red cabbage, cut in half and cut into small pieces. Peel, halve and dice the onion.
- Heat the oil and butter in a large saucepan and sauté the onion. Add the cranberry jam and sauté briefly. Deglaze with chicken soup. Then add red cabbage and then applesauce. Put the allspice and bay leaves in a spice ball and hang on one side of the red cabbage pot.
- Bring the red cabbage soup to a boil, simmer over low heat / covered for approx. 20-25 minutes, stirring occasionally. Then season to taste with salt, pepper and both types of vinegar. Mix well.
- Remove the saucepan from the stove. Remove the spice ball. Cover and let stand briefly and then puree. Serve the autumnal red cabbage cream soup with a sprig of fresh currants.
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