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An excellent soup, Easy to prepare with a great flavour. We served it as a starter to roast goose, It really added to the meal. Delicious!!

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Firebrand October 02, 2006

An amazingly flavoursome soup, quite different in flavour from any soup I’ve ever eaten. It was one of my Pick a Chef 2006 selections, and I’m SO pleased to have found it. This is a soup to really WOW your dinner guests! But it’s also quick enough to make for family dinners. I’ll certainly be making it again before the winter is through. I followed philocrates’ - for me - excellent suggestion - since I almost never eat jam - of using cranberries rather than cranberry jam. I used frozen cranberries, and I added a teaspoon of brown sugar with the cranberries. I used my Vegetable Stock Vegetable Stock for the stock and Greek yoghurt instead of the cream (one of my regular substitutions). But I otherwise made this exactly to the recipe. I blended the soup with an immersion blender, and I added a few drops of the walnut oil, a lovely final touch to a truly fabulous soup. Thank you so much for sharing this recipe, tigerduck!

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bluemoon downunder May 24, 2006

I made a couple changes. I left out the cream. It really doesn't need it. I changed the cranberry jam to 1/4 cup fresh cranberries and a tsp of sugar. I didn't use any butter instead I sauteed in a bit of red wine. Added the buttery part later with a hit of butter buds. My first instinct was this is going to be German. It wasn't. It has the flavors of Scandinavia. Sweetish/sourish totally wonderful taste on a cold wet day. Served with fresh whole grain bread out of the oven it was a total delight and something I would have never tried without this. Thanks so much.

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drhousespcatcher December 15, 2005
Red Cabbage Soup