Cream of cabbage soup with pancetta

Preparation info
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    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

This soup formed part of the first Christmas menu I ever served in a restaurant. The main course was roast goose with prune stuffing, lifted wholesale from Mastering the Art of French Cooking by Beck, Bertholle and Child. The menu was fine except for one small detail: the geese arrived direct from the farm, uncleaned – which was bad enough – but also