Charred onion cabbage pear soup with black pepper plum jam
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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Charred onion cabbage pear soup with black pepper plum jam
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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| Servings | Prep Time |
| 4-6people | 10-15minutes |
| Cook Time |
| 30 minutes |
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Ingredients
Soup
- 2 large onionscut in half
- 1 medium head of green cabbagecut in half
- 4 pearscut in half and deseeded
- 1/4 cup olive oil
- 3tbsp olive oilplus a little for garnish
- salt & black pepper
- Chives, Parsley or DillOptional – chopped
- 1 bay leaf
- Water
Plum jam
- 4 plumsdeseeded and chopped
- 1/4cup Sugar
- salt
- 1/2tsp black pepper
- 1/2cup Water
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!
