Email to Cat      

Fall Soup with Mustard Cream

Source of Recipe


From "Soups: Classic to Contemporary"






List of Ingredients



• 1 onion
  
• 1/2 head savoy cabbage
  
• 1 lb. carrots
  
• 1 Tbsp dried marjoram
  
• 2 Tbsp oil
  
• Salt
  
• 2 apples
  
• 1 Tbsp apple cider vinegar
  
• 1 cup sour cream
  
• 3 Tbsp mustard
  
• 1 lb. pre-cooked bratwurst (or other mild sausage)
  






Instructions



1. Peel onion and dice finely. Cut half savoy cabbage in halves and cut out core and thick ribs on leaves. Cut leaves into squares and then rinse in a colander. Peel carrots, quarter lengthwise, and cut into 2-inch slices.
   
   
2. Braise onions and marjoram in oil over low heat for 5 minutes. Add wet cabbage and carrots and braise another 2 minutes. Pour in 8 cups water, season with salt, and cook vegetables for 15 to 20 minutes, until al dente.
   
   
3. In the meantime, cut apples with peels into quarters, remove cores, slice thinly and mix with vinegar. Stir together sour cream and mustard and place on the table.
   
   
4. Add apples and vinegar to soup and briefly bring to a boil, then add bratwurst. Cover, remove from heat, and let stand for 15 minutes.
   
   
5. Remove sausage and peel, then cut into 4 to 6 pieces and distribute in bowls. Season soup with salt and pepper to taste, and transfer to bowls while hot. Garnish at the table with a dollop of mustard cream.
   
   Serves 4 to 6