Buckwheat Soba With Sauteed Cabbage And Walnut Pesto Recipes

BUTTERMILK CABBAGE SOUP WITH BLACK WALNUT "PESTO"

Buttermilk Cabbage Soup With Black Walnut

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

Ingredients

Pesto:
6 tablespoons black walnut pieces
4 teaspoons apple cider
Salt
Soup:
1 small (1 pound) head green cabbage
2 tablespoons butter
1 medium white onion, diced
Salt and freshly ground black pepper
3 cups chicken broth
3 cups whole fat buttermilk at room temperature

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.

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