Instructions

1. Peel and slice the shallot, then rinse the red cabbage, halve it, remove the hard internal rib then slice into thin strips.

2. Pour the EVOO in your soup pot, turn on low-med heat, add the shallot and let it gently sweat for a few minutes until golden.

3. Add the sliced red cabbage, a good pinch of salt, and toss.

4. Pour 4 cups of chicken or vegetable stock or water into the pot, lower the heat, and simmer for 30 minutes, stirring occasionally. (Keep an eye on the liquid and add 1 or 2 more cups of water if needed.)

5. Turn off the heat and use an immersion blender to purée until perfectly creamy, then add the heavy cream and mix it through.

6. Season with freshly cracked black pepper, a grating of nutmeg, and adjust the salt.

7. At this point, your puréed soup is ready to be served... but we want the wow-factor! Move a few tablespoons of the purée to a separate bowl, add a good squeeze of lemon juice, and stir. Hocus-pocus! Your purple cream just turned bright pink!

8. Decorate the purple purée with the pink cream. Squeeze a few more lemon drops for additional patterns and color contrast. Complete the design with some heavy cream splashes and… Buon appetito!