Red Cabbage Soup with Poached Egg and Smoked Duck

Soups | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Red cabbage soup with poached egg and smoked duck.

Ingredients

Star anise - 1 piece
Spanish onions - 1 head
Red Currant - 14.1 oz
Chicken Egg - 4 pieces
Grated Ginger Root - 0.4 oz
Roast duck - 3.5 oz
Sugar - 0.7 oz
Chicken Broth - 1 qt
Red Grape Juice - 7 fl oz
Vegetable Oil - 1 fl oz
Champagne Vinegar - 1 fl oz
Clove - 1 piece
Cinnamon - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Finely chop the onion, heat oil in a deep skillet, and sauté the onion with sugar. Once the onion begins to caramelize slightly, add the finely chopped cabbage and simmer, stirring, for five to seven minutes.

Step 2

Add grated ginger, along with cloves, star anise, and cinnamon (you can tie the spices in a cheesecloth bag to make it easier to remove them later). Simmer the cabbage for a few more minutes, then pour in the wine, bring to a boil, and continue to simmer until most of the wine has evaporated.

Step 3

Add the broth, bring to a boil, then reduce the heat to low and simmer for about half an hour. Finally, season with salt and pepper. Use a blender to puree the soup until smooth.

Step 4

Bring salted water to a boil, add vinegar, then reduce the heat so that the water is barely simmering. Whisk the water to create a whirlpool and gently drop an egg into the center. After three minutes, use a slotted spoon to remove the egg and transfer it to cold water to prevent overcooking. Repeat this process four times.