Ingredients for Bacon And Cabbage Soup
- 1 pound Canadian Bacon
- 2 tablespoons Unsalted Butter
- 1 medium yellow Onion
- 2 pounds Yukon Gold Potatoes
- 6 cups Chicken Stock
- 2 Bay Leaves
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Fresh Ground Black Pepper
- 1 medium head Savoy Cabbage (about 4 cups shredded)
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How to Make Bacon And Cabbage Soup
- In a small saucepan, combine 1 pound of bacon and enough cold water to cover.
- Cover, bring to a boil over moderate heat, and skim off any foam from the surface.
- Reduce heat and simmer for 7 minutes.
- Drain the bacon, let it cool slightly, then cut into 1-inch chunks. Set aside.
- In a 6-quart heavy-bottomed stockpot, melt 2 tablespoons of butter over moderate heat.
- Add 1 medium yellow onion, chopped, and sauté, stirring occasionally, until softened, about 3 minutes.
- Add 2 pounds of potatoes, peeled and cubed, and sauté for 2 minutes.
- Add 6 cups of chicken or vegetable stock, 2 bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Bring to a boil.
- Reduce heat to moderately low, cover, and simmer until potatoes are tender, about 8-10 minutes.
- Add 1 medium head of green cabbage, shredded (about 4 cups), and simmer for 5 additional minutes.
- Discard bay leaves.
- Working in 3 batches, carefully puree the soup in a blender until smooth. (Use caution when blending hot liquids.)
- Return the pureed soup to the pot. Stir in the cooked bacon.
- Rewarm gently if necessary.
- Ladle the soup into bowls and serve. Garnish with fresh parsley or chives, if desired.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
28g
Fat
37g
Carbs
10g
