Cappuccino Soup with Red Cabbage and Parmesan Wafers
Soups • World
Description
Cappuccino soup with red cabbage and Parmesan wafers
Ingredients
- Garlic 1 clove
- Bay leaf 2 pieces
- Milk 0 qt
- 10% cream 5 fl oz
- Parmesan Cheese 5 oz
- Scallions 2 stalks
- Red Currant 25 oz
- Onion 1 head
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash and finely shred the cabbage. Peel and chop the onion and garlic randomly.
Step 2
Place the vegetables in a pot, add water (about 2 cups), and bring to a boil. Reduce heat to medium and cook for 20–30 minutes until the cabbage is soft. Add the bay leaf 10 minutes before it's done.
Step 3
While the cabbage is cooking, let's make the wafers. Grate the cheese on a fine grater. Wash, dry, and finely chop the green onion. Line a baking sheet with parchment paper and grease it with oil. Divide the cheese into 8 portions. Place mounds on the paper, spaced 10 cm apart. Shape them into circles and flatten slightly, then sprinkle with chopped green onion. Bake in a preheated oven at 355°F for 5–7 minutes (until the cheese bubbles). Remove from the oven and let cool. Carefully lift the wafers off the baking sheet.
Step 4
Drain the cooked vegetables in a colander and shake off excess water. Blend into a smooth puree. Pass through a fine sieve and return to the pot.
Step 5
Add salt, pepper (to taste), and cream to the puree. Place over low heat and bring to a boil, stirring occasionally.
Step 6
Heat the milk in a separate pot to 140°F. Whip with a mixer until fluffy foam forms. Add to the soup (not all, leave some foam) and gently stir. Pour into glasses or cups. Carefully spoon the remaining foam on top of the soup to create a white cap. Serve with Parmesan wafers.
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