This soup and salad, packed with in-season spring cabbage and new onions, offers a simple yet gentle flavor. They are authentic appetizers directly from a chef, designed to maximize the sweetness and aroma of the ingredients while being quick to prepare. Enjoy the seasonal flavors to your heart's content with your preferred seasoning.
Ingredients
Main Ingredients (2 servings)
- Bacon
- Cabbage
- Onion
- Potato
- Egg
- Bread
Seasonings
- [A] Olive Oil
- [A] Salt
- [B] Olive Oil
- [B] Salt
- [B] Pepper
- [B] Red Wine Vinegar
- [B] Fennel Seeds
Steps
- Sauté bacon with a small amount of olive oil in a pot over low heat.
- Remove the outer leaves of the cabbage and use the core part.
- Cut half of the core part of the cabbage for the soup and rinse lightly.
- Lightly rinse the remaining half of the cabbage for the salad.
- Peel and core the onion, then cut half of it into thick slices.
- Add the thickly sliced onion to the pot with the sautéing bacon and sauté lightly.
- Cut the potato into bite-sized pieces.
- Add the cut potato to the pot.
- Add half of the cabbage for the soup to the pot and add 700cc of water until just covered.
- Lightly sprinkle with salt.
- Cover and simmer for about 10 minutes, or until the potato is cooked and the cabbage is tender.
- Prepare the bread (baguette, etc.) by toasting it in a toaster or frying pan.
- Prepare a soft-boiled egg.
- Prepare red wine vinegar, fennel seeds, and olive oil.
- Thinly slice the remaining half of the onion set aside for the salad.
- Remove the core from one-quarter of the cabbage for the salad and chop it roughly.
- Place the chopped cabbage and onion in a bowl, sprinkle lightly with salt, and gently knead.
- Add your preferred amount of halved soft-boiled egg (all of it in this case) to the bowl.
- Adjust the seasoning with salt, pepper, and red wine vinegar.
- Mash the egg while mixing. Add a small amount of olive oil and fennel seeds and mix. [This is the secret!] Adding acidity and spices as an accent makes it even more delicious.
- Simmer the soup for another 5 minutes.
- Taste the soup and add more salt if needed. It's ready when the potato is tender and can be mashed.
- Plate the salad and top with the egg.
- Serve the toasted bread with the soup bowls and ladle in the hearty spring cabbage soup.
- Drizzle with extra virgin olive oil over the soup.
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