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Preparation time 15 minutes .. Cooking 55 minutes .. Durability 4-5 days in refrigerator
INGREDIENTS .. 4 pers
- 500 g red cabbage, cored and finely shredded
- 1 large dessert apple, peeled and finely chopped
- 2 celery stalks, finely chopped
- 2 onions, finely chopped
- 50 g unsalted butter
- 1½ tsp caraway seeds
- 1½ tsp tomato purée
- 2 tbsp red wine vinegar
- 2 tbsp caster sugar
- 1½ l fresh vegetable or chicken stock
- ¾ tsp salt
- 4 tbsp whipped cream
- 4 tsp grated horseradish (fresh or paste)
- 2 tbsp chopped chives
PREPARATION
Melt the butter in a large stainless steel saucepan. Add the onion, celery and caraway with a pinch of salt. Sweat over a gentle heat for 8 minutes, until starting to soften. Add the tomato purée and cook for 1 minute, then stir in the cabbage and apple. Cover with a lid and cook for 15 minutes over a low heat, stirring occasionally.
Stir in the vinegar and sugar, then add the stock and salt; stir together. Cover, bring to the boil, then simmer for 30 minutes. Meanwhile, mix together the crème fraîche and horseradish in a bowl with a pinch of salt and set aside.
Using a stick blender, whizz the soup until as smooth as possible (if necessary, you can push it through a sieve). Season with black pepper and salt if needed. Serve into bowls, swirl in a blob of the horseradish cream and sprinkle with the chives before serving.
Delicious with fresh Danish walnutboller, baguette or chiabatta.
Enjoy your meal!
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