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Spring Cabbage Soup with Bacon

2 Heads of Spring Cabbage
2 Med. Onions
2 Med Potatoes
60g (2oz.) Butter
110g (4 oz.) Streaky Rashers
500ml(1 pt) Bacon stock or Water


Peel and chop the Potatoes and Onions coarsely .
Melt the butter in a heavy pot with a good lid.
Put in the potatoes and onions and sweat on the lowest possible heat for 15 to 20 mts.until soft. [Stir from time to time to make sure it doesn’t stick]
Add the stock or water and bring to the boil.
Now add the Cabbage , which you have washed and shredded.
Continue to simmer until the cabbage softens but let it retain some texture.
Meanwhile bone and de-rind the Bacon and fry in a little oil in a hot pan until brown and crisp.Drain this on some kitchen paper.
Now liquidize the Cabbage mixture and reheat gently adding extra stock or water if necessary.
Sprinkle with the crispy Bacon just before serving.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef