Creamy Cabbage Soup with Chive Oil and Cumin Seeds takes a humble ingredient and elevates it to elegant perfection.
- 6 tablespoon unsalted butter
- 2 cup chopped yellow onion
- 1 ½ teaspoon kosher salt (divided)
- 1 clove garlic (peeled and crushed into a pulp)
- 4 cup Savoy cabbage (cut into thin ribbons)
- 1 ½ cup water (plus more if needed)
- 1 cup whole milk (plus more if needed)
- ½ cup cream
- ¼ cup crème fraîche
- ¼ teaspoon finely grated lemon zest
- 1 dash red Tabasco sauce
- chive oil (as needed, see recipe)
- freshly toasted cumin seeds (to taste)
Melt the butter over low heat in a 4‑qt or larger soup pot or Dutch oven with a lid. Add the chopped onion and half the salt. Sweat the onions, stirring often, until translucent, about 6 minutes. Add the crushed garlic and continue to cook for 5 more minutes. Raise the heat to medium-low, add the cabbage ribbons and water, cover and cook, stirring occasionally until translucent, about 10 minutes.
Return the heat to low, add the remaining salt, and cook covered, for an additional 40 minutes until the cabbage is completely soft. Check the moisture level and stir the pot often. Add additional water if needed.
Once the cabbage is well softened remove it from the heat and let it cool about 10 minutes, add the milk, cream, and crème fraîche.
Working in batches as necessary use a high-powered blender to purée the soup until very smooth. Test the consistency, it should pour from a spoon in a slow steady stream. Adjust consistency with more milk if necessary. Return the soup to a clean saucepan and gently reheat without boiling.
To serve, stir in lemon zest and hot sauce and ladle the soup into warm soup bowls. Garnish with chive oil and a light sprinkling of freshly toasted cumin seeds. Serve immediately.