John Myers
Purple Soup
The perfect purple soup recipe with a picture and simple step-by-step instructions.
- 600 g Fresh red cabbage
- 1 Apple Elstar
- 2 Onions
- 50 g Butter
- 2 Egg yolk
- 3 tbsp Lingonberry jam
- 2 tbsp Flour
- 1 liter Vegetable broth
- 300 ml Cream
- 300 ml Salt
- 300 ml Pepper White
- 1 pinch Cinammon
- 0,5 bunch Chives
- Clean the red cabbage, rinse and cut into very fine strips. Peel and quarter the apple, cut out the core and dice the apple quarters. Peel and finely dice the onions.
- Melt the butter in a soup pot and sauté the onion cubes until translucent. Add the apple cubes and sauté. Add the red cabbage strips and season with a little salt. Mix thoroughly and let the red cabbage cook well. Stir in the cranberry jam. Dust the flour over it and let everything simmer, stirring occasionally. Pour in the vegetable stock while stirring and cover and simmer over a low heat for about 45 minutes.
- Mix the cream with egg yolks, add to the soup and puree it finely. Then season with a little salt, white pepper and a pinch of cinnamon.
- Rinse the chives, shake dry and cut into fine rolls. Serve and serve purple soup with the chives rolls.
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