Chop the onion, finely slice the red cabbage and pear. Heat the oil in a large pan, sauté the onion. Add the red cabbage and pear, cook for about another 5 mins.
Pour in the wine and reduce completely. Add the stock, vinegar and juniper berries, bring to the boil, cover and simmer on a low heat for approx. 50 mins. Puree the soup, season.
Cream cheese baguettes:
Roughly chop the walnuts, combine with the cream cheese, season. Cut the baguette into thin slices, lightly toast. Spread the cream cheese on top, serve with the soup.