BUTTERMILK CABBAGE SOUP WITH BLACK WALNUT "PESTO"
Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.
Provided by Ronni Lundy
Categories Soup/Stew Winter Fall Cabbage Walnut Buttermilk
Yield Serves 6
Number Of Ingredients 11
Steps:
- Prepare the pesto:
- In a small heavy skillet over medium heat, toast the black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes. Be careful not to burn them.
- Put the toasted walnuts in a blender, add the cider and a large pinch of salt, and pulse until a loose, grainy paste is formed. Remove the pesto from the blender and set it aside.
- Make the soup:
- Split the cabbage in half, remove the core, and cut each half into 4 wedges. Slice the wedges into thin strips.
- Melt the butter in a Dutch oven over medium heat, and sauté the onion until it just begins to soften, about 4 minutes. Add the cabbage and a few pinches of salt, and stir well to coat with the butter.
- Add the broth and bring to a lively simmer. Cover and simmer for 10 minutes or until the cabbage is tender.
- Remove the pot from the heat and stir in the buttermilk. Return it to very low heat and warm it slowly, stirring as you do, so the buttermilk doesn't curdle.
- Serve the soup in individual bowls with a tablespoon of the black walnut pesto in the center of each serving. Pass the salt and pepper for additional seasoning.
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Said Khalid
[email protected]I'm not a big fan of cabbage, but this soup was surprisingly good. The black walnut pesto really helped to balance out the flavor of the cabbage.
Aliraza Khan
[email protected]This soup is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
BARAKA
[email protected]This soup is very easy to make and it's very flavorful. I would definitely recommend it.
Liliana E. Jimenez
[email protected]I love the addition of black walnut pesto to this soup. It gives it a unique and delicious flavor.
Kabugo Dirisa
[email protected]This soup is a great way to use up leftover cabbage. It's also a very affordable meal.
tusiime james
[email protected]I've made this soup several times and it's always a favorite. It's so easy to make and it's always delicious.
Nipun Danujaya
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the black walnut pesto adds a nice touch of flavor.
Apple News
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Israt Fariha
[email protected]This soup was a hit with my family. Even my picky eaters loved it.
Saacid ismaaciil
[email protected]I'm not a huge fan of cabbage, but this soup was surprisingly good. The black walnut pesto really made it.
Siavash Ghahremany
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of cabbage, carrots, and celery.
Mia Rivas
[email protected]I wasn't sure what to expect with the black walnut pesto, but it was really good! It added a nice nutty flavor to the soup.
Fatema Islam
[email protected]This soup was delicious! The cabbage and black walnut pesto complemented each other perfectly. I would definitely make this again.