Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cream of Red Cabbage Soup
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- #82415
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 tablespoons unsalted butter
1 leek, white only, finely sliced
1 medium onion, finely sliced
5 cups sliced red cabbage
1 1/2 cup potato slices
4 cups chicken or beef broth
2/3 cup milk or cream
salt, to taste
freshly ground black pepper, to taste
fresh dill sprigs, to taste
Vegetable Topping
1 slice bacon
1 cup very finely diced rutabaga
1/2 cup very finely sliced green cabbage
directions
In a medium heavy saucepan, heat unsalted butter; saute leek and onion slices until soft but not colored. Add sliced red cabbage, potato slices and chicken or beef broth. Simmer, covered, for 30 to 45 minutes, until vegetables are tender.
Meanwhile, prepare vegetable topping. Puree 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 heated bowls, decorated with vegetable topping and dill sprigs.
For Vegetable Topping: Fry bacon until crisp; crumble. Steam or boil rutabaga dices and green cabbage slices, until just to softened.
Mix together bacon crumbs, rutabaga dices and green cabbage slices.
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nutrition data
Nutritional data has not been calculated yet.
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