Place the butter in a large pot over very low heat. Once melted, stir in the onions and gently sweat it off for 15 minutes. Cook it slowly as you do not want the onions to brown but simply go translucent. Stir in the garlic, almonds and cabbage. Gently fry for 5 minutes. Add in the stock, cover with a lid and cook for 30 minutes until the cabbage and nuts are tender. Add the cream and purée it in a food processor until smooth. Thin it out with a bit of warm milk if needed. Season it to taste. Serve each portion with a dollop of crème fraiche/ cultured cream. Crumble some goats cheese on top and garnish with a bit of micro herbs. TIP:If you’d like to add a bit of meat to this soup then simply cook some streaky bacon under the grill for a few minutes until golden and crisp. Chop it up finely and scatter it on top of the soup. It adds a lovely layer of crunch! Recipe reprinted with permission of Illanique van Aswegen. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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