Savoy cabbage and smoked bacon soup
From Ready Steady Cook
Ingredients
For the soup
- 1 tbsp olive oil
- 1 clove garlic, chopped
- 2 baby leeks, finely chopped
- 3 rashers bacon, finely chopped
- Β½ Savoy cabbage, shredded
- 500ml/18fl oz hot chicken stock
For the parsley oil
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp olive oil
- salt and freshly ground black pepper
Method
To make the soup, heat the olive oil in a saucepan over a medium heat. Add the garlic and leeks and fry 2-3 minutes.
Add the chopped bacon and continue to fry for another 3-4 minutes to brown the bacon.
Add the cabbage and fry, stirring regularly, for 2-3 minutes, until soft.
Add the chicken stock and bring to the boil, then reduce the heat and simmer for 10 minutes.
Use a hand-blender to liquidise the soup and season, to taste, with salt and freshly ground black pepper.
To make the parsley oil, place the chopped parsley and the olive oil in a bowl and season, to taste, with salt and freshly ground black pepper.
To serve, pour the soup into a warm bowl and drizzle with the parsley oil.
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