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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is a beautiful and delicious purple soup. It is adapted from a recipe found . Ingredients:
1 (1 -1 1/2 lb) purple cabbage, cored and quartered |
2 tablespoons butter |
1 red onion, chopped |
1 (28 ounce) bag purple potatoes (if using larger potatoes, peel and cube into eighths) |
6 cups chicken stock (use a light colored stock for best color) or 6 cups vegetable stock (use a light colored stock for best color) |
sour cream (to garnish) |
chives (to garnish) |
Directions:
1. Melt butter in a stockpot over medium - low heat.
2. Add onion and saute until tender, but not brown. Approx 10 minutes.
3. Add cabbage and potato, stir 5 minutes allowing the cabbage to wilt.
4. Add stock and bring mixture to a boil, stirring frequently.
5. Reduce heat and simmer until vegetables are tender, about 25 minutes.
6. Puree with an immersion blender or blend in batches in a bar-top blender until smooth.
7. Season with salt and white pepper to taste.
8. Ladle into bowls and garnish with sour cream/ creme fraiche and chives.
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