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
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.
Pungent mustard-seed oil, such as the Australian-made one from Naturally from Nature, is available at specialty food stores and from farawayfoods.com.
Vibrant, full-bodied white Burgundy.