This is one of our favourite recipes made from ingredients straight from the village. It’s a twist on a classic creamy soup, designed to get as much flavour as possible from fresh seasonal ingredients. Sautéing the Lombard cabbage intensifies its flavour from fresh, spiciness to a refined, sweet yet savoury flavour, which has an affinity for apple. It’s good to remember that crisp, tart apples are the only fruit that goes with any type of cabbage. That said, braised Lombard Cream with sautéed apples as a garnish is one of the best dishes you could think of on a cold and rainy evening. So, why not have a go at a blended cabbage soup and find the balance where the flavour of the Lombard cabbage shines through a good vegetable stock, and its right-hand ingredients like bay leaves, black pepper and crushed garlic.
Preparation time 25 minutes
Cooking time 1 hour
Serves 4 people
Gluten-free | Vegetarian | Vegan | Nut-free
- 1 red onion, finely chopped
- 3 tablespoons Azada Olive Oil & Crushed Garlic
- 4 cups (1 litre) lightly packed chopped red cabbage (Lombard)
- 2 cups (500 ml) vegetable broth
- 1 small glass (125 ml) red wine
- 1 small potato, peeled and cubed
- 2 bay leaves
- ½ cup (125 ml) dairy-free cream
- Freshly ground sea salt and black pepper
- 2 cups sliced green apple
- 2 tablespoons Azada Organic Extra Virgin Olive Oil
- ½ teaspoon caraway seeds
- ½ teaspoon freshly ground sea salt
- Prepping the Lombard Cream. In a large saucepan, soften the onion in Olive Oil & Crushed Garlic.
- Once the onion has softened add the glass of red wine and let it cook over medium heat until the alcohol evaporates.
- Add the Lombard cabbage, potato, vegetable broth, and bay leaf and bring to a boil. Cover and simmer for about 40 minutes, until the vegetables are perfectly tender. Remove the bay leaves.
- In a blender, purée the cream ‘soup’ until smooth and add the dairy-free cream. Season with freshly ground salt and pepper.
- Serving the Lombard Cream. As a final touch, serve the Lombard Cream with the sautéed apples when serving.
- Prepping the topping. Heat a large skillet over medium-high heat. Add Azada’s Organic Extra Virgin Olive Oil to the pan. Once hot add the apple, caraway seeds, and salt; cover and cook for 5 minutes. Uncover and cook for a further 5 minutes, stirring occasionally.
To make the tastiest homemade cream of soup, try to build flavours as you go. Vegetables like onion and garlic are known as aromatics ingredients and are part of most soup recipes for this very reason. Ensure you cook them long enough to be softened (and release their full flavour).