The purple cabbage cream soup with stracciatella and pine nuts is a flavorful and visually striking dish in its presentation and colors.
With its ingredients, it can be considered a complete meal, thanks to the presence of stracciatella, a genuine dish, warm for cold evenings.
My recipe for the purple cabbage cream soup with stracciatella and pine nuts is a tasty and healthy dish because it is made with just a few moves and with only one tablespoon of raw EVO oil without sautéing anything.
Beautiful in appearance, good to eat, delightful with those toasted pine nuts that add a touch of crunchiness to the dish.
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 5.3 oz purple cabbage
- 5.3 oz potatoes
- 2.5 oz stracciatella
- 0.35 oz pine nuts
- 1 tbsp EVO oil
- to taste salt
- to taste garlic powder
Tools
- Immersion Blender
Steps
Clean the purple cabbage by removing the harder white parts.
Peel the potatoes and cut them into cubes.
Place the potatoes in a pot with water and bring to a boil, add the purple cabbage and cook for 15 minutes.
Blend with an immersion mixer, ensuring there is some cooking liquid at the bottom of the pot.
Turn on the stove to cook for a few more minutes, season with salt, and garlic powder.
Place the pine nuts in a small pan and toast them, stirring often.
Serve on the plate, garnish with the tablespoon of EVO oil and top with stracciatella.
Finish with toasted pine nuts.
The purple cabbage cream soup with stracciatella and pine nuts is a pleasant caress to the palate with its bright and lively color.
