Purple Cabbage Soup with Sheep’s Milk Ricotta and Kamut Bread Croutons

Name: Purple Cabbage Soup with Sheep’s Milk Ricotta and Kamut Bread Croutons
Total time: 4200 s
Yield: Serves 2 to 3 servings
Ingredients: 1.1 lbs purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves); 2 tablespoons sheep’s milk ricotta (you can also use goat ricotta); 1 medium red onion; 1 1/4 cups hot vegetable broth (300 ml); as needed Extra virgin olive oil,; as needed Salt and black pepper,; 2 slices kamut sandwich bread; as needed Pine nuts,; as needed Chopped hazelnuts,; as needed Raw purple cabbage strips,; as needed Extra virgin olive oil,

Doris @IncucinaconDorotea

Piemonte, Italia

A flavorful and colorful creamy soup. A light but delicious first course that even kids will love.

Doris @IncucinaconDorotea

Piemonte, Italia

A flavorful and colorful creamy soup. A light but delicious first course that even kids will love.

Saved

Ingredients

1 hour 10 minutes

Serves 2 to 3 servings

1.1 lbspurple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves)
2 tablespoonssheep’s milk ricotta (you can also use goat ricotta)
1medium red onion
1 1/4 cupshot vegetable broth (300 ml)
as neededExtra virgin olive oil,
as neededSalt and black pepper,
For serving:
2 sliceskamut sandwich bread
as neededPine nuts,
as neededChopped hazelnuts,
as neededRaw purple cabbage strips,
as neededExtra virgin olive oil,

Saved

Steps

1 hour 10 minutes

1

Remove the outer leaves from the purple cabbage, slice it into strips, then wash and dry it.
2

Roughly chop the red onion.
3

In a large, high-sided skillet, add two tablespoons of olive oil and sauté the onion. Once softened, add the purple cabbage, stir for a couple of minutes, then pour in the hot vegetable broth. Cover and cook on low heat for 45 minutes, stirring occasionally.
4

Once the purple cabbage is cooked, season with salt and pepper, then add the sheep’s milk ricotta.
5

Blend with an immersion blender until you have a fairly smooth cream.
6

Meanwhile, remove the crust from the kamut bread, cut it into cubes, and toast in a small skillet brushed with olive oil, stirring constantly to prevent burning.
7

To serve, ladle the purple cabbage soup into bowls and garnish with the croutons, a few strips of raw cabbage, a handful of pine nuts, and chopped hazelnuts. Finish with a drizzle of olive oil.