in Soup Recipes

pointed cabbage soup

updated

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Ingredients for 2 servings:

  • 200 g pointed cabbage
  • 1 small onion(s)
  • 400 g vegetable stock
  • 150 g cream cheese, natural
  • e.g. salt and pepper
  • chili

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 17 minutes

foamy soup with cream cheese

Trim, wash, and slice the pointed cabbage. Peel and dice the onion. If you like, you can sauté the onion. Cook the pointed cabbage, onion, broth, and cream cheese in a pressure cooker for seven minutes. Allow to evaporate, puree, and season to taste, then serve in deep bowls. Toasted toast, leek rings, etc. are great toppings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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