Cabbage Velouté with Poached Pears and Croutons
Christopher Kostow is a big fan of cabbage; when he makes this soup, he uses cabbage juice to amplify the flavor, but it's also great made with vegetable stock. Slideshow: Warming Soups
December 2013
Gallery
Credit:
© Chris Court
Recipe Summary
Ingredients
Directions
Make Ahead
The poached pears and pureed soup can be refrigerated separately overnight. Let the pears return to room temperature and reheat the soup gently before serving.
Notes
Pungent mustard-seed oil, such as the Australian-made one from Naturally from Nature, is available at specialty food stores and from farawayfoods.com.
Suggested Pairing
Vibrant, full-bodied white Burgundy.