How to Cook Onion and Cavolo Nero Soup

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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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