Cabbage Velouté

Instructions

1. 1

   In a large saucepan, melt 10g of butter over medium heat. Add the diced onion and sauté until softened.

2. 2

   Add the minced garlic and cook for 1 minute, until fragrant.

3. 3

   Add the cabbage, chicken broth, salt, and black pepper. Bring to a boil, then reduce the heat and simmer until the cabbage is tender.

   Tip: Stir occasionally to prevent burning.

4. 4

   Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the saucepan.

5. 5

   Stir in the heavy cream and cook over low heat until heated through.

   Tip: Be cautious not to let the soup boil.

6. 6

   Season the soup with allspice and adjust the seasoning to taste.

7. 7

   Stir in the flour to thicken the soup, then cook for 1 minute.

8. 8

   Ladle the soup into bowls and top with chopped parsley.

9. 9

   Serve immediately, garnished with additional parsley if desired.