Red Cabbage Cream Soup with Apple, Beets and Blue Cheese

I’ve been longing for a fruit and vegetable juicer, but never had any free space in my flat to store it. Now that I gave up my tv – which I haven’t turned on since last Easter – I bought a quite powerful juicer in its place. For the inauguration I juiced some kale leaves which I used in a previous recipe for a puree. The extracted liquid was pretty clear and the remaining shredded leaves were dry, so I was happy. Cleaning the parts is a little bit labor intensive, but it is still worth for the result. On my second attempt I extracted the juices of a red cabbage, which I used for a dark purple colored creamy soup.

Red Cabbage Cream Soup with Apple, Beets and Blue Cheese

I could have used thickeners to get a creamy consistency, but I rather cooked some spoonfuls of the shredded cabbage in the extracted juice until they were very soft. Every time I wanted to stir the soup I used a handheld blender instead of a spoon. This accelerated the softening process too and somehow resembled the functionality of a Thermomix, which actually cooks and blends the ingredients simultaneously. The final result was a smooth and creamy soup.

I seasoned the soup with classic accompaniments of red cabbage, such as apples, red onions, dry red wine and vinegar. You might add some winter spices as well, such as cinnamon or cloves. I garnished the soup with baked sweet red beets, tart apple cubes, aromatic blue cheese and spicy cress. The few drops of balsamic vinegar on the plate – I used one that is flavored with blackberries – aren’t decoration only, but dissolve in the soup irregularly and keep the soup interesting until the last spoonful. You can prepare the soup as a vegan version too by skipping the blue cheese.

Red Cabbage Cream Soup with Apple, Beets and Blue Cheese

Red Cabbage Cream Soup with Apple, Beets and Blue Cheese

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Yield: 2 portions

Red Cabbage Cream Soup with Apple, Beets and Blue Cheese

Ingredients

  • 1 red cabbage
  • 1/2 small red onion
  • 50 ml red wine, dry
  • 1/2 lemon
  • 1 apple, sour
  • 2 small red beets
  • 50 g blue cheese
  • cress
  • vinegar of your choice
  • balsamic vinegar
  • sugar
  • salt
  • oil

Instructions

For the apple cubes
Wash and peel the apple. Remove the core and cut the apple in 1cm cubes. Put the apple cubes in cold lemon water, cover with clingfilm and refrigerate.
For the red cabbage soup
Wash the red cabbage and chop coarsely. Using a juicer extract the liquid from the cabbage.
Finely chop the red onion and sauté on 2 tbsp oil. Add the leftovers from the apple and 3 tbsp leftovers from the juiced cabbage. Add the red wine and the red cabbage juice. Cover and cook over low heat until all solids are very tender. Stir and mix regularly using a handheld blender. Season with salt, sugar and vinegar.
For the beets
Wash the beets and wrap in aluminium foil. Bake in a 200°C / 390 F hot oven for 1 hour. Remove and chill to room temperature. Unwrap, peel and cut tubes using an apple core remover. Trim the tubes to equal length and cut them in half crosswise.
To serve
Decorate the warm plates with drained apple cubes, red beets, pinch-sized blue cheese, balsamic vinegar drops and cress. Pour the hot soup on the plates at the table.
http://mybites.de/2012/02/red-cabbage-cream-soup-apple-beets-blue-cheese/