Hearty Cabbage and Seafood Soup with Crispy Mayo Potatoes and Fried Orange Slices

About this recipe

Experience a uniquely comforting soup that blends the lusciousness of seafood with the earthiness of cabbage. This dish pairs beautifully with creamy mayonnaise potatoes and adds a citrus twist with crispy deep-fried orange slices. Perfected with modern cooking techniques, this recipe is a feast for both the palate and the senses.

Ingredients

• 1 medium head of cabbage, finely chopped
• 1 pound shrimp or mixed seafood (cleaned and deveined)
• 4 medium potatoes, peeled and cubed
• 1 cup mayonnaise
• 2 large oranges, thinly sliced
• 1 cup all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 4 cups vegetable or chicken broth
• 1 cup buttermilk
• Vegetable oil for frying

Directions

1. 1

   In a large pot, bring 4 cups of broth to a gentle boil.

2. 2

   Add chopped cabbage and seafood to the pot and simmer for 15 minutes.

3. 3

   In a separate saucepan, boil potatoes until tender, about 15 minutes.

4. 4

   Drain potatoes and mash them with mayonnaise until creamy.

5. 5

   Prepare a dredge by mixing flour, salt, and pepper. Coat orange slices in buttermilk, then in the flour mixture.

6. 6

   Heat oil to 350°F (175°C) in a deep fryer. Fry orange slices until golden and crispy.

7. 7

   Serve soup hot with a dollop of creamy potatoes and a few fried orange slices on top.