Cabbage, Red Potato and English Bacon Soup?

Answer 1

Cabbage soup was a staple of the Great Depression, and since then, it's been a part of American culture. However, cabbage soup has been eaten all over the world for centuries. This recipe for cabbage, red potato and English bacon soup combines three traditional recipes to make a soup that is part gourmet and part traditional.

Ingredients and Tools:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• Large saucepan
• 1 white onion
• 1 whole carrot
• 1 celery stick
• 2 cloves garlic
• Sharp knife
• Large saucepan
• 1 cup red potatoes, cubed
• 4 cups chicken stock
• Large saut pan
• 8 strips English bacon
• Food processor
• Whole small cabbage
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Serving bowls

Step 1:

Heat 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter over in a large saucepan. Meanwhile, finely chop the white onion, carrot, celery and garlic using a sharp knife.

Step 2:

Add the chopped vegetables to the saucepan and cook them over medium heat for 8 to 9 minutes or until the onion is translucent and the carrots and celery have softened.

Step 3:

Add the cubed red potatoes and cook the contents of the saucepan over medium heat for an addition t2 to 3 minutes, stirring the mixture constantly to keep the potatoes from sticking.

Step 4:

Add the chicken stock and bring the heat up to high. Bring the mixture to a boil then reduce the heat to low. Cover the saucepan and simmer the soup for 15 minutes.

Step 5:

Heat a large saut pan over medium-high heat while the soup is cooking. Add the bacon to the saut pan and cook it until it is crisp on both sides, about 3 to 4 minutes. Remove the bacon from the saut pan and chop it into bite-size pieces.

Step 6:

Transfer the soup to a food processor and process it until it is smooth. Return the soup to the saucepan.

Step 7:

Roughly chop the cabbage with a sharp knife, discarding the core. Add the cabbage to the soup in the saucepan. Cook the cabbage soup over medium heat for an additional 5 to 6 minutes or until the cabbage is softened.

Step 8:

Season the soup with sea salt and freshly ground black pepper to taste.

Step 9:

Transfer the soup to individual serving bowls. Top each bowl of soup with the cooked bacon pieces and serve it immediately while it's hot.

Tips:

English bacon is simply a thicker-cut of bacon that generally contains more fat. Thick-cut bacon that isn't marked as English bacon can be used in its place. If you can't find English or thick-cut bacon, you can use regular bacon instead.