Cream of cabbage garden soup

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Cream of cabbage garden soup

Cream of cabbage garden soup 

Ingredients Cream of cabbage garden soup 
Number of persons

250 g fresh brussels sprouts (from the garden if possible)

1 leek white (from the garden if possible)

1 shallot (garden if possible)

1 potato (from the garden if possible)

1 tablespoon butter

1 tablespoon duck

2 tablespoons of heavy cream

1 teaspoon baking soda

1/2 l chicken stock (water + extra)



1 nutmeg

2 slices of wholemeal bread

Preparation Cream of cabbage garden soup 
Time Total: 1h05
Preparation time: 20 min
Cooking time: 45 min
Clean the Brussels sprouts by removing the damaged leaves and cut them in 2 or 4 if they are large.
Keep some nice whole leaves and blanch them for 1 minute in boiling water with the baking soda to keep their colour.
Run them under cold water. Drain.
Clean the leeks and slice them coarsely. Peel and slice the shallot and potato (cut into 4 pieces).
Melt the duck fat in a saucepan and add all the vegetables. Sauté for 5 minutes while stirring. Pour the water with the chicken stock cube (I use my homemade cubes, they are less salty). Add salt, pepper, nutmeg and cook for 20 minutes over medium heat.
During this time, place the slices of smoked bacon on the baking sheet covered with aluminium foil or baking paper. Put them under the grill until they are golden brown, to your liking.
Place them on absorbent paper.
Melt the butter in a frying pan and toast the bread, cut into cubes.
Add the cream, mix the soup and adjust the seasoning. To make it even more velvety I will incorporate steam from my espresso machine into the soup bowls.
Serve it with the grilled bacon and decorate with the blanched cabbage leaves and croutons.
Add a pinch of nutmeg.

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