Pointed cabbage and mustard soup
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1 tbspolive oil
- 1onion
- 400 gpointed cabbage
- 200 gmealy potatoes
- 1 dlwhite wine
- 9 dlvegetable bouillon
- 4 tbspcoarse-grain mustard
- salt and pepper to taste
- 1 tbspolive oil
- 200 gpointed cabbage
- 2 tbspmaple syrup
- 100 gsmoked trout filets
Instructions
Step 1
Heat the oil in a pan. Sauté the onion for approx. 5 mins. Add the cabbage and potatoes, cook briefly. Pour in the wine and reduce briefly. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. until soft, puree. Stir in the mustard, season the soup.Step 2
Heat the oil in a non-stick frying pan. Fry the cabbage for approx. 2 mins., add the maple syrup, fry for approx. 3 mins. Top the soup with the cabbage and pieces of trout.