Country Potato & Cabbage soup

By [e-mail]

Ingredients

• 3 T olie oil
• 4 oz. thick cut bacon, diced
• 1 large onion, thinly sliced
• 1 leek, thinly sliced
• 1/2 C dry white wine
• 6 parsley sprigs
• 6 thyme sprigs
• 1 bay leaf
• 1 lb. small red potatoes, thinly sliced
• 6 C chicken stock
• 1 lb. green cabbage, shredded
• Salt & freshly ground pepper
• 2 T snipped chives
• 3 1/2 " thick slices country bread, cut in cubes
• 2 cloves smashed garlic
• 2 T minced parsley

Details

Servings 4

Preparation

Step 1

1. In soup pot, heat 1 T olive oil. Add bacon & cook over mod hi heat til crisp, 5 min. Add onion & leek & cook over lo heat til softened, 10 min. Add wine & simmer til nearly evaporated, 5 min.
2. Tie paarsley, thymesprigs & bay leaf with string. add to pot along with potatoes & stock. Bring to a boil, then simmer til potatoes are tender, 10 min. Add cabbage, season with salt & pepper & simmer til cabbage is tender, 10-15 min. Discard the herb bundle; Stir in the chives.
3. Meanwhile in med skillet, heat remaining 2 T of oil. add bread & garlic & cook over mod heat, stirring, until the croutons are golden brown, 6 min. Discard garlic. Season with salt & sprinkle with parsley.
4. Ladle soup into deep bowls. Sprinkle with croutons & Serve