BUTTERMILK CABBAGE SOUP WITH BLACK WALNUT "PESTO"
Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.
Provided by Ronni Lundy
Categories Soup/Stew Winter Fall Cabbage Walnut Buttermilk
Yield Serves 6
Number Of Ingredients 11
Steps:
- Prepare the pesto:
- 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.
- 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.
- Make the soup:
- Split the cabbage in half, remove the core, and cut each half into 4 wedges. Slice the wedges into thin strips.
- 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.
- Add the broth and bring to a lively simmer. Cover and simmer for 10 minutes or until the cabbage is tender.
- 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.
- 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.
CARAMELIZED CABBAGE AND WALNUT PASTA
A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.
Provided by Hetty McKinnon
Categories weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
- After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
- Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.
MARMIE'S NO CABBAGE FAT BURNING SOUP
This is a very easy recipe that I have changed over the years, but originally it came from a hospital I worked at and was used to help overweight patients lose weight before surgery. I make it because my whole family loves it and it is so low in calories it is pretty much a free food when I am dieting. I do not care for cabbage in soup so this suits us just fine! I have made it in the crock pot as well with great success. There is a 'diet meal plan' that goes with the original recipe if anyone is interested.. This freezes wonderfully, so I put some of it in small personal sized containers and thaw as required for my hubby and my self for lunches. Servings are estimated, it makes a large pot full. I hope you like it!
Provided by Marmies
Categories For Large Groups
Time 1h45m
Yield 1 dutch oven full, 18 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large dutch oven except for soup mix and hot sauce --
- Bring to boil for 5 min,
- Reduce heat to simmer for 1 hour or use a slow cooker for about 7 hours.
- Add soup mix and hot sauce to taste.
- Simmer 10 more minutes.
- If you are not dieting some Parmesan or Mozza on top is lovely.
BUTTERMILK AND WALNUT SOUP (A BULGARIAN SOUP)
Provided by Craig Claiborne And Pierre Franey
Categories lunch, soups and stews, appetizer
Time 5m
Yield Eight or more servings
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a mixing bowl. Chill and serve.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 6 grams
WINTER CABBAGE SOUP
From SOS Cuisine. I made a double batch and froze part of it so didn't add the milk until I served it. I like it better without the milk and my dbf enjoys it with the milk!! :)
Provided by Redsie
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.
- Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper. Stir well, then cover and cook 25 min over very low heat.
- Pour in the broth, bring to a boil, then cover and simmer 15 minute Pour in the milk, then adjust the seasoning.
- Ladle the soup into bowls and serve.
Nutrition Facts : Calories 157.5, Fat 8.8, SaturatedFat 3.9, Cholesterol 16.6, Sodium 903.4, Carbohydrate 13.2, Fiber 2.5, Sugar 9.3, Protein 7.4
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