How to Cook Onion and Cavolo Nero Soup

How to Cook Onion and Cavolo Nero Soup

Serves: 4

Preparation time: 15 mins

Cooking time: 1 hour

Ingredients needed to make Onion and Cavolo Nero Soup:

  • 4 large onions, peeled and coarsely chopped
  • 9 oz cavolo nero cabbage
  • 1 medium onion, coarsely chopped
  • 1 celery stick, halved
  • 1 carrot, halved
  • 1 large potato, diced
  • Beef bones, lightly roasted
  • 1 tbsp all purpose flour
  • 1 ½ oz butter
  • 1 tbsp plain flour
  • 3 ½ oz white wine
  • 2 ½ oz Gruyere cheese, finely grated
  • 2 ½ oz blue cheese
  • 3 ½ pints chicken stock
  • 1 baguette

Cooking instructions for Onion and Cavolo Nero Soup:

  • Pour the stock into a pan and drop in the beef bones, the chopped medium onion, celery as well as carrots.
  • Bring the stock to a simmer and continue to cook, with the lid on, for a couple of hours.
  • Tip it into a fine mesh sieve and strain it into a bowl; set aside.
  • Melt butter in a large pan, over low heat and toss the chopped large onions into it.
  • Sauté for 15 minutes, stirring often, until they begin to caramelize and pour in 1/3 of the wine.
  • Give them a nice stir and continue to cook until they caramelize further and pour in another 1/3 of the wine into it.
  • Continue the process of caramelizing until all of the wine is used up and the onions turn tender.
  • Dust the flour into it, stir to coat well and cook for one minute before stirring in 2 ½ pints of the strained stock.
  • Drop in the potato pieces and bring it to a simmer.
  • Continue to cook for 40 minutes and turn off the heat.
  • Set aside until it cools down to some extent and pulse it, using a hand-held mixer, until they form a smooth mixture.
  • Stir in few splashes of water in case they tend to appear thick and set aside.
  • Bring rest of the stock to a boil in a large pot and drop the cavolo nero into it to blanch.
  • Tip entire content of the pot into the soup puree and set aside.
  • Place both the cheeses into a bowl and stir them until well combined.
  • Warm up a grill until it is hot.
  • Slice the baguette into thin pieces and place them onto a hot griddle to toast either side.
  • Spoon the soup into serving bowls and place a toasted baguette slice on top of each.
  • Sprinkle the cheese blend onto each serving and pop the bowls into the hot grill.
  • Grill them until the cheese melts and starts bubbling.
  • Serve hot.

Image credit: Wikimedia Commons

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