Cream of Cabbage Soup with Parmesan and Sun-Dried Tomatoes

For the cream of cabbage soup with parmesan, remove the outer leaves from the cabbage half, wash and cut in half. Cut out the stalk. Then cut each half into narrow strips. Peel and coarsely chop the parsley roots and the garlic clove.

Heat the olive oil in a pot and sauté the cabbage strips, parsley root pieces and garlic. Add the soup and bring to a boil. Then simmer for 10 minutes. Then puree finely with a hand blender and strain through a hair sieve. Add the cream cheese and whipped cream, bring to the boil and season with salt and pepper.

Carefully squeeze the tomatoes and collect the oil. Finely chop the tomatoes, add to the soup and arrange in deep plates. Add a few drops of the tomato oil to the soup and grate the Parmesan on top. Garnish the cream of cabbage soup with a few arugula leaves and serve.

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