Chef Jessica Wilson, of Gather for Grace, created an inspiring soup at our Chef demo! Who knew that onion and cabbage soup could be so delicious! She kicked it up a creative notch by adding Bosc pears to the soup, and a drizzle of black pepper plum jam. It was a perfect Fall day for soup!
| Servings | Prep Time |
| 4-6 people | 10-15 minutes |
| Cook Time |
| 30 minutes |
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Chef Jessica Wilson, of Gather for Grace, created an inspiring soup at our Chef demo! Who knew that onion and cabbage soup could be so delicious! She kicked it up a creative notch by adding Bosc pears to the soup, and a drizzle of black pepper plum jam. It was a perfect Fall day for soup!
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Ingredients
Soup
- 2 large onions cut in half
- 1 medium head of green cabbage cut in half
- 4 pears cut in half and deseeded
- 1/4 cup olive oil
- 3 tbsp olive oil plus a little for garnish
- salt & black pepper
- Chives, Parsley or Dill Optional - chopped
- 1 bay leaf
- Water
Plum jam
- 4 plums deseeded and chopped
- 1/4 cup Sugar
- salt
- 1/2 tsp black pepper
- 1/2 cup Water
Servings: people
Instructions
Soup
- Heat a large stock pot on med high. Add 1/4 cup olive oil, place onions & cabbage cut side down. Charr on one side until blackened 5-6 mins. (Or cook in the oven - toss in olive oil, bake at 400 until charred and soft). Once charred evenly, turn over & add pears and bay leaf to pot. Cover with water just to cover the veggies.
- Cover with lid. Boil until soft 7-8 mins or until fork tender. Turn off heat & steep for 5 mins uncovered. Or cool completely if not serving immediately. Remove bay leaf.
- In a blender fill 3/4 the way up with boiled soup ingredients plus 1 tablespoon of olive oil. Cover & blend on med high until completely smooth (caution if soup is still hot, lay a towel over blender top while blending). Repeat until all ingredients are blended. Add back into pot, season to taste with salt
Plum jam
- In a cast iron or small pan heat on med high. Once hot, add plums, sugar, 2 pinches of salt, 1/2 TSP of black pepper, and stir with wooden spoon until combined. Cook for 5 mins or until plums are broken down. Deglaze with 1/2 cup water, cook until well combined. Check seasoning. Cool, then chill completely before serving.
- To serve - Place soup in bowls, garnish with a dollar of plum jam, drizzle of olive oil, large flaked sea salt, and black pepper.
- **Optional - add herbs - chopped chives, parsley, or dill.
Recipe Notes
Special thanks to our Chef at the Market sponsor, Performance Food Group!
