Red Cabbage Soup with Cream Cheese Baguettes


Total time: 1hr 10m
Preparation Time: 70m

Servings
For 4 people


Nutritional Information

Contains 321 Kcal, 8g Protein, 31g Carbohydrates, 16g Fat


Ingredients

  • 1 pears
  • 500 g red cabbage
  • 1 red onion
  • 1 tbsp. rapeseed oil
  • 9 dl vegetable bouillon
  • 1 dl red wine
  • 2 tbsp. apple vinegar
  • 3 juniper berries, crushed
  • salt and pepper to taste
  • Cream Cheese Baguette
  • 100 g double cream cheese (z.B. Philadelphia)
  • salt and pepper to taste
  • 30 g walnuts
  • 100 g baguettes

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Instructions

  • Chop the onion, finely slice the red cabbage and pear. Heat the oil in a large pan, sauté the onion. Add the red cabbage and pear, cook for a further 5 mins.
  • Pour in the wine and reduce completely. Add the stock, vinegar and juniper berries, bring to the boil, cover and simmer on a low heat for approx. 50 mins. Blend the soup, season.
  • Cream Cheese Baguette

    Roughly chop the walnuts, combine with the cream cheese, season. Cut the baguette into thin slices, lightly toast. Spread the cream cheese on top, serve with the soup.
  • Tipp:

    Baumnüsse durch Haselnüsse ersetzen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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