15 g. Shallots
q.s. Black pepper
q.s. Crumbled Hazenut or Courons
q.s. (For garnish) Fresh red cabbage
Serve 1
In a small pot add the extra virgin olive oil and cook the shallots for few minutes, add the red cabbage and the vegetable broth. Let them simmer for 10 minutes. Using an immersion blender, mix it well until perfectly combined Serve the veloutè hot with some crack black pepper, extra virgin olive oil, toasted hazelnuts or croutons. Garnish with a julienne of fresh red cabbage.