How To Make Country Potato-and-Cabbage Soup
Slices of bacon give this dish a savory richness. This cabbage soup also comes loaded with potatoes, herbs, and crisp croutons.
Serves:
Ingredients
- 3tbspextra virgin olive oil
- 4ozbacon,thick cut
- 1largeonion
- 1leek
- ½cupdry white wine
- 6parsley sprigs
- 6thyme sprigs
- 1bay leaf
- 1lbred potatoes,small
- 6cupschicken stock
- 1lbgreen cabbage
- salt,and freshly ground pepper
- 2tbspchives
- 3slicecountry bread
- 2clovegarlic
- 2tbspparsley,minced
Instructions
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In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp.
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Add the onion and leek and cook over low heat until softened. Add the wine and simmer until nearly evaporated.
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Tie the parsley sprigs, thyme sprigs and bay leaf with string; add to the pot along with the potatoes and stock.
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Bring to a boil, then simmer until the potatoes are tender. Add the cabbage, season with salt and pepper and simmer until the cabbage is tender.
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Discard the herb bundle.
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Stir in the chives.
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Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil.
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Add the bread and garlic and cook over moderate heat, stirring, until the croutons are golden brown; discard the garlic.
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Season with salt and sprinkle with the parsley.
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Ladle the soup into deep bowls.
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Sprinkle with the croutons and serve.
Nutrition
- Calories: 564.73kcal
- Fat: 26.91g
- Saturated Fat: 6.63g
- Trans Fat: 0.04g
- Monounsaturated Fat: 14.60g
- Polyunsaturated Fat: 4.16g
- Carbohydrates: 57.67g
- Fiber: 7.52g
- Sugar: 15.16g
- Protein: 19.85g
- Cholesterol: 29.51mg
- Sodium: 1737.65mg
- Calcium: 151.15mg
- Potassium: 1354.81mg
- Iron: 4.79mg
- Vitamin A: 59.61µg
- Vitamin C: 70.60mg
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