Yes you read this recipe correctly. It’s Red Cabbage Soup. It has a beautiful lavender color and a surprisingly wonderful flavor. So if you’re on the adventurous side of cooking and eating, try this one. It won’t disappoint, you’ll find yourself asking for a second bowl, guaranteed.
Ingredients: yields 9-12 bowls of soup
- 3 strips of bacon, cut in short pieces
- 2 Tb salted butter
- 2 Tb flour
- 1 onion, roughly chopped
- 4 cloves garlic, minced
- 1 head red cabbage, thinly sliced and chopped
- 3 potatoes, peeled and roughly cubed
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 cup dried green split peas, (soaked for an hour prior to using in the soup)
- 4 to 5 cups chicken broth
- 1 tsp thyme
- 1/2 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 tsp dill
- 2 bay leaves
- 1/2 cup Half & Half
- 1 tsp Gumbo File seasoning
In a large stock pot lightly brown the bacon over medium heat, remove and set aside. Melt the butter into the bacon grease, sprinkle the flour over this mixture. Stir constantly until the roux has browned to a chocolate color. Add the onions and garlic, saute for about 2 minutes. Add the red cabbage, potatoes, carrots, celery, green split peas, chicken broth, thyme, cayenne pepper, black pepper, dill, bay leaves and the fried bacon. Mix ingredients well. Bring to a boil, lower heat to medium low or low and simmer for 30 minutes.
Discard the 2 bay leaves. Remove 2 cups of the soup mixture and puree in a food processor until smooth, add back into the soup. Stir in the Gumbo File seasoning and the Half & Half until blended and serve.
Suggestions: I serve this with a good ole fashion Grilled Cheese Sandwich. Freeze the leftovers and try re-using them in a beef stew, its marvelous. The color will fade when cooled and frozen, so enjoy the lavender coloring on your first serving.