Soupe au Chou
The reason this has a French title is, as well as being French-inspired, Soupe au Chou sounds more promising than Bacon and Cabbage Soup.
Serves 4 – 6
This recipe first appeared in Delia's Frugal Food.
| ½ white cabbage|
| 1 dessertspoon butter|
| 225g unsmoked streaky bacon, rinded and diced|
| 2 medium onions, peeled and chopped|
| 1 medium potato, peeled and chopped|
| 1 leek, sliced and washed|
| 1 clove garlic, crushed|
| 1.7 litres stock|
| Freshly grated nutmeg|
Prepare the cabbage by first cutting out any hard stalky bits or ribs and then shredding the leaves as thinly as possible.
Now blanch the cabbage by placing it in a saucepan of cold water, bringing it to the boil and boiling for 1 minute, after which it needs to be drained in a colander.
Next, using the same saucepan, heat the butter and fry the bacon until the fat starts to run from it.
Add the onions, potato, leek and garlic, stir al the vegetables around and cook them until softened and slightly golden.
Then stir in the drained cabbage and cook for another minute or two before pouring in the stock. Bring it back to the boil and then simmer very gently without a lid for about an hour.
Finally taste and add seasoning and a little freshly grated nutmeg.
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