Cabbage and Bacon Soup

Name: Cabbage and Bacon Soup
Yield: Serves 4—6
Cuisine: British
Ingredients: 8-10 leaves of Savoy, pointed hispi or green cabbage; salt and freshly ground black pepper; 10-12 small waxy potatoes, such as Anya, Ratte or Charlotte, peeled; 2 litres good chicken stock; 2 tablespoons coarsely chopped parsley; 150-200 g piece of smoked streaky bacon; a good knob of butter; 1 large onion, peeled and finely chopped; 2 garlic cloves, peeled and crushed

Preparation info

Serves
4—6

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

A hearty soup to keep the winter chill out. Cabbage and bacon - especially smoked bacon - are the perfect partners. Try to buy a whole piece of smoked streaky bacon, so that you can cut it into good-sized pieces for a chunky soup.

Ingredients

150-200 g piece of smoked streaky bacon
a good knob of butter
1 l

Europe
United Kingdom
Winter
February
Gluten-free
Soup

Method

Cut the bacon roughly into 1 cm cubes. Heat the butter in a large saucepan and add the onion, garlic and bacon. Cover the pan and cook gently for 4—5 minutes, stirring every so often. Add the stock, bring to the boil and simmer gently for 40 minutes.

Meanwhile, cut the cabbage leaves roughly into 1 cm pieces and thinly slice the potatoes. Add the cabbage and potatoes to the pan with a l