Cream of Red Cabbage Soup
From: Hilary, New Hamshire, USA
Comments: For a richer soup, add up to 6 tablespoons [90 g] unsalted butter, and heavy whipping cream.
  • 2 tablespoons [30 g] unsalted butter
  • 1 leek, white only, finely sliced
  • 1 medium onion, finely sliced
  • 5 cups [1.25 L] red cabbage slices
  • 1 1/2 cups [375 mL] peeled potato slices
  • 4 cups [1 L] chicken or beef broth
  • 2/3 cup [160 mL] milk or cream
  • Salt and freshly ground black pepper, to taste
  • Fresh dill sprigs, to taste
Vegetable Topping
  • 1 slice bacon
  • 1 cup [250 mL] really fine rutabaga dices
  • 1/2 cup [125 mL] really fine green cabbage slices
  • Into a medium heavy saucepan, heat unsalted butter; soften in together leek and onion slices until soft yet not colored.
  • Add red cabbage and potato slices; pour in chicken or beef broth.
  • Simmer, covered for 30 to 45 minutes, until vegetables are tender.
  • Meanwhile, prepare vegetable topping.
  • Puree soup into a food processor or a blender.
  • Pour mixture back into saucepan.
  • Pour in milk or cream; salt and pepper.
  • Reheat, until just hot [do not boil].
  • Serve into warm soup bowls, decorated with vegetable topping and dill sprigs.
Vegetable Topping
  • Fry bacon until crisp; crumble.
  • Steam or boil together rutabaga dices and green cabbage slices, until just softened.
  • Mix together bacon crumbs, rutabaga dices and green cabbage slices.