[Recipe] Peppery purple soup
May. 18th, 2020 03:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yuuagoCame across this recipe in an ASMR video (of all things) and now I want to make it: Peppery purple soup. It's violently purple, and it has a bunch of things I love (mmmm cabbage and onions).... I'll have to give it a go some time and see how it goes. I don't really have a lot of luck with making fancy things, but this one seems like it would be difficult to screw up.
Ingredients
2 red onions
1 medium red cabbage
1 large sweet apple
2 tablespoons extra virgin olive oil
4 sprigs fresh thyme, leaves picked
3 cups vegetable stock
2 cups almond milk
2 tablespoons balsamic vinegar
pinch Salt and pepper
Garnish
apple slices
spoonful "Crème Fraîche"
Sprinkling fresh thyme leaves
chopped chives
Directions
For the soup
Peel and slice the onions roughly but just make sure all the pieces are a similar size so they cook evenly. Peel the outer layers of the red cabbage and give it a rinse. Cut it in half, then half again. Shred the cabbage quarters evenly. Grate the apple flesh, avoiding the bitter core.
Preheat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion, cabbage and apple. Follow this with a pinch of seasoning and the thyme. Seasoning early helps build a depth of flavor.
Cook for around 4 minutes, stirring often to avoid anything burning. The mixture should have halved in volume after 4 minutes and it’s now time to add the stock, milk and balsamic vinegar. Give everything a good stir, then pop the lid on. Simmer for 10–15 minutes, then check the red cabbage is soft. If so, start to blend. For this type of soup, I am not too bothered about how smooth it is; in fact, it’s nice with a bit of texture, so by all means use a hand stick blender as it’s a lot easier.
Once blitzed, check one last time for seasoning. I sometimes add an additional sprinkling of cracked black pepper as it works really well with the red cabbage. Serve the punchy peppery purple goodness topped with fresh apple slices, a spoonful of crème fraîche and a sprinkling of thyme and chives.
Ingredients
2 red onions
1 medium red cabbage
1 large sweet apple
2 tablespoons extra virgin olive oil
4 sprigs fresh thyme, leaves picked
3 cups vegetable stock
2 cups almond milk
2 tablespoons balsamic vinegar
pinch Salt and pepper
Garnish
apple slices
spoonful "Crème Fraîche"
Sprinkling fresh thyme leaves
chopped chives
Directions
For the soup
Peel and slice the onions roughly but just make sure all the pieces are a similar size so they cook evenly. Peel the outer layers of the red cabbage and give it a rinse. Cut it in half, then half again. Shred the cabbage quarters evenly. Grate the apple flesh, avoiding the bitter core.
Preheat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion, cabbage and apple. Follow this with a pinch of seasoning and the thyme. Seasoning early helps build a depth of flavor.
Cook for around 4 minutes, stirring often to avoid anything burning. The mixture should have halved in volume after 4 minutes and it’s now time to add the stock, milk and balsamic vinegar. Give everything a good stir, then pop the lid on. Simmer for 10–15 minutes, then check the red cabbage is soft. If so, start to blend. For this type of soup, I am not too bothered about how smooth it is; in fact, it’s nice with a bit of texture, so by all means use a hand stick blender as it’s a lot easier.
Once blitzed, check one last time for seasoning. I sometimes add an additional sprinkling of cracked black pepper as it works really well with the red cabbage. Serve the punchy peppery purple goodness topped with fresh apple slices, a spoonful of crème fraîche and a sprinkling of thyme and chives.
Yuu. Fic writer & book lover. M/Canada.