Ingredients
Method
- Peel and slice the shallot. Rinse the red cabbage, halve it, remove the hard internal rib, and slice into thin strips.
- Pour the EVOO into a soup pot over low-medium heat. Add the shallot and let it sweat gently for a few minutes until golden.
- Add the sliced red cabbage and a good pinch of salt, then toss.
- Pour four cups of chicken or vegetable stock or water into the pot. Reduce the heat and simmer for thirty minutes, stirring occasionally. Monitor the liquid level and add one or two more cups of water if necessary.
- Turn off the heat. Purée the mixture with an immersion blender until perfectly creamy. Add the heavy cream and mix it through.
- Season with freshly cracked black pepper and a grating of nutmeg, then adjust the salt to taste.
- Transfer a few tablespoons of the purée to a separate bowl. Add a generous squeeze of lemon juice and stir. Watch the purple cream turn bright pink.
- Decorate the purple puree with the pink cream. Squeeze a few more lemon drops for additional patterns and color contrast. Complete the design with some heavy cream splashes.
Notes
Ingredient Swap: I love using vegetable stock instead of water for a deeper flavor base, but a simple water version lets the sweet, earthy taste of the cabbage shine through beautifully.
Storage Tip: This soup keeps its vibrant color and flavor beautifully in the fridge for up to four days.
I always store it in a sealed container and give it a good stir when reheating.
Make-
Ahead Advice: You can absolutely cook and purée the soup a day in advance.
I wait to add the final cream, lemon, and seasonings until just before serving to keep the flavors bright and fresh.
Common Mistake: Don't rush the initial simmer.
Letting the cabbage cook slowly for the full thirty minutes is key to developing its natural sweetness and achieving that velvety texture after blending.
Serving Suggestion: The lemon swirl isn't just pretty, it's essential.
That hit of acidity lifts the entire soup.
I always serve it with a warm, crusty bread for dipping.
Equipment Note: While I use an immersion blender right in the pot for ease, you can carefully transfer the soup in batches to a standard blender.
Just be sure to let it cool slightly first and never fill the blender more than halfway.
Personal Touch: Don't be shy with the nutmeg.
Just a few gratings over each bowl makes all the difference.
It's my secret for adding a warm, comforting note that perfectly complements the cabbage.