Bacon and cabbage soup

125 g streaky bacon (rind removed), chopped into small pieces

1 onion, finely chopped
15 ml olive oil
500 ml potatoes, peeled and finely chopped
1 head of cabbage, shredded
2 litre chicken stock
salt and freshly ground black pepper to taste lemon juice
100 g Brie cheese
few extra rashers bacon, grilled
Fry the bacon in a saucepan until done. Remove from the pan and set aside. Fry the onions in the remaining fat until glossy. Addthe olive oil and stir-fry the potato cubes until glossy. Add stock andbring to the boil, reduce the heat and simmer
until the potato cubes are tender. Season to taste with salt and pepper and a dash of lemon juice. Remove the rind of the
Brie and cut the cheese into 1 cm cubes. Place the cheese cubes in the bottom of soup bowls and ladle the hot soup on top. Garnish with grilled bacon and the remaining cheese cubes and serve. Serves 6-8.
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