Ingredients
- Olive Oil
- 1 fennel bulb, cored and cut into thin slices
- 1/2 head of white cabbage, shredded
- A potato or two, cut into small cubes
- 1/2 onion, minced
- garlic, crushed (it’s never enough)
- 1 tsp of honey mustard
- A handful of Brazil nuts, minced
- 2-3 cups of bone broth
- Crème Fraîche
- Fresh herbs (whatever you have and think might fit)
- Salt and pepper (to taste)
Instructions
- In a large sauce pan, sauté the onion and fennel in olive oil over medium heat until softened.
- Add the cabbage, garlic, mustard, Brazil nuts, and salt and keep sautéing until vegetables start to brown. Stir often.
- Add the bone broth and potato. Bring to a boil and then simmer for 20 min.
- Puree with a stick blender.
- Season with salt and freshly ground pepper to taste.
- Serve with a bit of crème fraîche and fresh herbs.
Notes
This dish serves 2 hungry nomads. Home-made bone broth is best. You can add some meat or hot dogs. We had short ribs on the bone when we made the broth, so I added some of the meat after pureeing the soup. Just experiment. Cannot go wrong.
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