Red cabbage soup

Ingredients for 4 servings:

• 25 g butter
• 1 tsp olive oil
• 25 g bacon, streaky, finely chopped
• 1 garlic clove(s), finely chopped
• ¼ tsp cumin
• ¼ red cabbage, cut into fine strips
• ½ apple, peeled, pitted and grated
• 30 ml white wine, dry
• 250 ml chicken broth
• Salt
• 100 ml double cream
• 1 lemon(s), the juice
• Pepper, black, freshly ground

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Melt the butter and olive oil over medium heat. Fry the bacon and garlic for 2-3 minutes. Add the cumin seeds and fry for another minute. Add the red cabbage and apple and fry for another minute. Deglaze with the white wine and cook for another two minutes. Add the chicken stock and bring to a boil. Then reduce the heat and simmer for about 10 minutes, until the cabbage is tender. Purée the soup and season with salt and pepper. Mix the crème fraîche with the lemon juice and season with salt and pepper. Garnish the soup with the dressing to serve.