19 Jul Cabbage and dill soup
Cabbage soup brings new quality to my summer menu. Light, lemony soup with strong flavour of dill is perfect for colder days during spring and early summer. I’m sure that you gonna like it as much as I do 🙂
Ingredients (2-3 servings)
2 young carrots
2 young parsley roots
1 small, young celeriac with leaves
3 leeks – only white parts
1 young onion, sliced
3 bay leaves
3 allspice grains
freshly ground pepper
salt
bunch of fresh dill (or even more)
1 quarter of young cabbage, chopped finely
juice from 1 or even 2 lemons
rice for sauteeing
2-3 tablespoons of creme fraiche
Recipe
1. Wash and peel carrots, parsley roots, celeriac and 1 leek. Place them in a large pot and pour boiling water over them. Add bay leaves, all spice, salt and freshly ground pepper and simmer on a low heat for approximately 30-45 minutes.
2. When the vegetable broth is almost ready, in a separate pot sautee sliced onion and 2 sliced leeks with pinch of salt and oil.
3. As soon as leeks are tender, add chopped cabbage and sautee for few more minutes, stirring constantly, taking care not to burn them
4. Strain your vegetable broth and pour it over sauteed cabbage and leeks and simmer on a low heat for approximately 8-15 minutes or until cabbage is cooked through.
5. Remove from the heat, add dill and lemon juice (reserve some dill for garnish)
6. Blend until very smooth
7. Season with salt and freshly ground pepper if necessary
8. Sprinkle with remaining chopped dill and a dollop of creme fraiche and serve
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