25g/1oz unsalted butter
1tbsp olive oil
25g/1oz streaky bacon, finely chopped
1 clove garlic, finely chopped
½ tsp cumin seeds
¼ red cabbage, shredded
½ apple, peeled, core removed and grated
30ml/1fl oz white wine
250ml/9fl oz hot chicken stock
100ml/3½fl oz double cream
1 lemon, juice only
salt and freshly ground black pepper
For the soup, melt the butter with the olive oil in a saucepan over a medium heat. Add the bacon and garlic and fry for 2-3 minutes, until golden.
Add the cumin seeds and fry for one minute.
Add the cabbage and grated apple and stir well for one minute.
Add the white wine and cook for two minutes.
Add the chicken stock, bring to the boil, then reduce the heat and simmer for ten minutes, until the cabbage has softened.
Blend with a hand-blender until smooth, then season, to taste, with salt and freshly ground black pepper.
To make the sour cream dressing, place the double cream and lemon juice into a bowl. Mix together and season, to taste, with salt and freshly ground black pepper.
To serve, pour the soup into a bowl and pour a swirl of sour cream dressing onto the soup.
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