Pureed Cabbage Soup
Soups • Author's
Description
Four types of cabbage: green cabbage, Brussels sprouts, cauliflower, and broccoli. A broth cube adds strength, while cream softens this entire blend.
Ingredients
- Cauliflower 5 oz
- Broccoli 5 oz
- Brussels Sprouts 5 oz
- White Cabbage 5 oz
- Carrot 2 pieces
- Shallot 2 pieces
- Celery salt 2 stalks
- Leek 0 oz
- Bouillon cube 2 pieces
- Parsley 1 piece
- 10% cream 5 fl oz
- Quail Egg 8 pieces
- Fresh basil leaves to taste
- Sour Cream to taste
- Salt to taste
- Croutons to taste
Step-by-Step Guide
Step 1
Coarsely break or chop all the vegetables (except for the Brussels sprouts, which can be left whole) and place them in a pot. Sprinkle with crushed cubes and pour in enough water to just cover the vegetables. Bring to a boil and cook for another 20 minutes.
Step 2
Slightly cool the soup and blend it with an immersion blender. Thin the puree with cream to a consistency similar to sour cream or thinner, depending on your preference. Season with salt to taste and bring it back to a boil.
Step 3
Serve the soup with a spoonful of sour cream, finely chopped basil, croutons, and a boiled egg.
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