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Pointed cabbage cream soup

A delicious soup of pointed cabbage with almonds and coffee. We make this soup with the concentrated vegetable stock from Knorr Professional.

Ingredients

2units.itemschopped shallots
4Water
4Blue Band Cooking & Whipping
8gKnorr Professional Garlic
200gButter
2gfreshly ground coffee
50gsliced almonds
1units.itemsPointed cabbage
1units.itemsbunch flat-leaf parsley
2peanut oil
300gconfit de canard (shredded)
Knorr Professional Concentrated Vegetable Bouillon

Preparation

  1. Clean the pointed cabbage and chop it coarsely.
  2. Melt the butter and add the shallot and garlic, sweating them gently without coloring. Add the pointed cabbage and let it stew gently for 10 minutes without coloring.
  3. Add the water and cream and cook for 15 minutes.
  4. Puree the pointed cabbage cream using a food processor and mix with the concentrated vegetable stock.
  5. Make a crumble by toasting almonds and then mixing them with freshly ground coffee.
  6. Blanch the flat-leaf parsley in plenty of boiling water for 30 seconds. Cool in ice water and drain the parsley well.
  7. Blend the drained flat-leaf parsley with the peanut oil in the thermoblender at 50°C for 3 minutes.
  8. Strain the oil through a fine cloth so that only the green oil is collected. Store the oil in a squeeze bottle.
  9. Plating: put the picked confit in the bowls and spoon the pointed cabbage cream on top. Finish the soup with the crumble and the parsley oil.