Creamy Red Cabbage Soup (Vellutata di Cavolo Rosso)
Category: First Courses
Servings: 2
This rich, creamy red cabbage soup is a delightful and nutritious dish that combines the earthy sweetness of red cabbage with the smooth richness of cream, creating a comforting and visually stunning bowl of warmth. Whether you’re seeking a comforting dish for a cold evening or an elegant starter for a special meal, this vibrant soup is a perfect choice. With its subtle hint of nutmeg and a light touch of lemon, it is as delightful to the taste as it is to the eyes, with its beautiful pinkish hue.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red cabbage | 600g |
| Fresh liquid cream | 50g |
| Shallot | 1 |
| Water | 5 liters |
| Extra virgin olive oil | 25g |
| Lemon juice | ½ |
| Nutmeg | To taste |
| Salt | To taste |
| Ground black pepper | To taste |
Instructions
-
Prepare the Ingredients:
Begin by peeling the shallot and slicing it into thin rings. Rinse the red cabbage thoroughly under cold running water. Cut the cabbage in half and remove the tough core from the center. This will ensure that you are left with the soft, flavorful leaves that will create a rich base for your soup. -
Sauté the Shallot:
Heat the extra virgin olive oil in a heavy-bottomed saucepan over medium heat. Once the oil is hot, add the sliced shallot and sauté it gently, stirring occasionally, until it softens and begins to become translucent. Add a pinch of salt to help release the shallot’s natural sweetness. -
Cook the Cabbage:
Once the shallot has softened, add the red cabbage to the pan and stir to combine with the shallot. Pour in 1 liter of water, ensuring that the cabbage is just covered by the liquid. Reduce the heat to low, cover the pan partially, and allow the mixture to simmer for 35-40 minutes. Stir occasionally, making sure the cabbage softens and begins to break down, absorbing the flavor from the shallot and the oil. -
Add the Remaining Water:
After 35-40 minutes, once the cabbage has softened considerably, add another 500ml (half a liter) of water to the pan. This additional water will help create a smooth texture when you blend the soup later. -
Blend and Strain the Soup:
Turn off the heat once the cabbage is fully cooked. Add the fresh cream to the pan and stir gently to combine. Then, carefully ladle the soup into a fine mesh strainer or colander over a large bowl, using a spatula to press the soup through, ensuring you extract all the velvety goodness from the cabbage. The result should be a smooth, creamy puree with a uniform pink color. -
Season and Finish:
Season the soup with freshly ground black pepper and a pinch of freshly grated nutmeg to add a warm, spicy depth. If desired, add a few drops of fresh lemon juice to enhance the soup’s flavor with a touch of brightness. Taste and adjust the seasoning if needed. -
Serve and Garnish:
Divide the creamy red cabbage soup into two serving bowls. For a beautiful contrast, add a spoonful of the rich pink cream on top of the soup, allowing it to swirl and create a lovely gradient effect. To finish, garnish the soup with a small handful of finely julienned raw cabbage, adding a crunchy texture and a burst of fresh flavor to the dish. -
Enjoy:
Serve your enchanting bowl of creamy red cabbage soup hot, and enjoy the delicate balance of flavors. The combination of creamy richness, earthy cabbage, and bright lemony finish makes this dish a perfect start to any meal or a light, comforting main course.
This red cabbage soup will not only warm you up but also leave you with a sense of delight from its soft texture and gentle flavors. Ideal for two people, it’s perfect for a cozy evening or as a show-stopping starter for guests. The lovely contrast between the smooth soup and crunchy garnish is a treat for both the eyes and the palate. Enjoy this beautiful, seasonal dish that combines simple ingredients into a truly luxurious bowl of comfort.
