We cook a lot of soups, mainly because it's something that lil Baby J would eat almost for sure. We like cabbage so I was pretty sure this one will be a hit with our family too, and it was! I've saved some of the soup without the spice mix in it for our toddler, and make sure to do the same if you have small kids. The title is a little bit misleading as the soup isn't that spicy so if you're not a fan of spicy food you should like it too. Cabbage is in season now so make sure you use it. Nothing better than a fresh, local produce (the one that didn't fly half the world to finally land on your plate...).
This recipe is by Darina Allen, from a great book 'Ballymaloe cookery course'.
How to make it...
- 50 g butter
- 150 g potatoes, peeled and chopped
- 1 onion, chopped
- 850 ml chicken stock
- 250 g spring cabbage leaves, chopped and stalks removed
- 100 ml cream or creamy milk
- salt and pepper
- 4 tablespoons vegetable oil
- 1 tablespoon mustard seeds
- 4 garlic cloves, peeled and diced
- 1/2 dry chili, crushed or chili flakes
- 1/2 teaspoon sugar
- freshly ground pepper
- 1 teaspoon fennel seeds (Anula's addition)
In a heavy pan melt the butter and when it foams add the potatoes and onions. Turn them around, season with salt and pepper, cover and sweat over a gentle heat for about 10 minutes. Add the stock and boil until potatoes are soft. Add the cabbage and cook, uncovered for about 5 minutes. Puree and add the cream. Put aside and keep warm.
In a pan heat the oil for spice mix. When hot put the mustard and fennel seeds in. As soon as they begin to pop add garlic. Stir until the garlic is lightly brown. Put in the chili and pepper and stir for few seconds.
Add the spice mixture into the soup. Taste and correct the seasoning if necessary. Serve piping hot with few coriander leaves on top.
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