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Savoy cabbage, potato, bacon and caraway soup
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200g smoked bacon lardons
1 tbsp olive oil
2 onions, finely chopped
2 celery sticks, finely sliced
2 garlic cloves, finely chopped
1 tsp caraway seeds
25g unsalted butter
500g waxy potatoes (such as charlotte), cut into 2cm cubes
about 500g savoy cabbage (½ large or 1 small), shredded
1 litre fresh chicken stock
4-6 tsp soured cream, to serve
1. Put the lardons in a large saucepan with the olive oil and set over a medium-high heat. Fry for around 10 minutes, until starting to caramelise and crisp at the edges. Add the onions, celery, garlic, caraway seeds and butter. Turn the heat down a little and sauté the vegetables for 12-15 minutes.
2. Boil a kettle. Add the potatoes and cabbage to the pan and fry for a couple of minutes. Add the stock and 200ml just-boiled water; season with pepper. Cover, bring to the boil, then reduce to a simmer for 12-15 minutes, until the potatoes and cabbage are tender. Season, then serve topped with a spoonful of soured cream.
Typical values per serving:
This recipe was first published in Wed Jan 13 11:35:57 GMT 2021.
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