Buttermilk Cabbage Soup With Black Walnut "Pesto"
A creamy and comforting soup made with tender cabbage and buttermilk, topped with a unique black walnut pesto made from toasted walnuts and apple cider. This warming soup combines the subtle sweetness of cabbage with tangy buttermilk and earthy black walnuts.
Ingredients
- •6 tablespoons black walnut pieces
- •4 teaspoons apple cider
- •1 pinch Salt
- •1 pound green cabbage
- •2 tablespoons butter
- •1 medium white onion
- •1 to taste Salt and freshly ground black pepper
- •3 cups chicken broth
- •3 cups whole fat buttermilk
Cooking Instructions
- 1.
In a small heavy skillet over medium heat, toast the black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes. Be careful not to burn them.
3 min
- 2.
Put the toasted walnuts in a blender, add the cider and a large pinch of salt, and pulse until a loose, grainy paste is formed. Remove the pesto from the blender and set it aside.
2 min
- 3.
Split the cabbage in half, remove the core, and cut each half into 4 wedges. Slice the wedges into thin strips.
5 min
- 4.
Melt the butter in a Dutch oven over medium heat, and sauté the onion until it just begins to soften, about 4 minutes. Add the cabbage and a few pinches of salt, and stir well to coat with the butter.
4 min
- 5.
Add the broth and bring to a lively simmer. Cover and simmer for 10 minutes or until the cabbage is tender.
10 min
- 6.
Remove the pot from the heat and stir in the buttermilk. Return it to very low heat and warm it slowly, stirring as you do, so the buttermilk doesn't curdle.
5 min
- 7.
Serve the soup in individual bowls with a tablespoon of the black walnut pesto in the center of each serving. Pass the salt and pepper for additional seasoning.
2 min