Quick & Easy Recipe
White Cabbage Soup
with Parmesan and Crispy Bacon (optional)
White Cabbage Soup
with Parmesan and Crispy Bacon (optional)
Ingredients
For Making 4 to 6 bowls:
600g Shredded White Cabbage
Half a Large White Onion
3 Large White Potatoes in Skins
3 Stalks of Flat Leaf Parsley
1 cube Vegatable Stock (make up to 750MLitres with boiling water)
200 ML of Double Cream
Salt
Pepper
For Serving:
4 Rashers of Bacon & Grated Parmesan Cheese
You also need:
A Large Saucepan and Lid, Frying Pan, Blender, Large Serving Bowl
Instructions
Make up the Vegatable stock and pour into a large saucepan. Wash the potatoes still in their skins, cut each potato into quarters and place in the saucepan. Chop up the half onion, leaving it in fairly big chunks and place in the saucepan. Put the Parsley into the saucepan and finally place all the cabbage in the pan, put on the lid and bring to the boil. Allow to simmer for aprroximately an hour with the lid on. If you cannot get all the cabbage in the pan initially don’t worry after about 10 minutes the cabbage in the pot will start to reduce and you can top up with any remaining cabbage. Stir occasionally and top up with water if necassary. Add salt and pepper, to taste, whilst the soup is simmering.
Whilst the soup is simmering fry the bacon until crispy then remove from frying pan and leave on a plate to cool. After cooling cut bacon into small pieces.
After an hour remove the soup from the heat and take over to the blender. Put half the cream in the blender and top up with the soup. Blend for about 45 seconds the pour into a large serving bowl. Repeat as previously by putting the remaining cream in first and topping up the blender with soup. Blend again for 45 seconds and add to the serving bowl. If you have any mixture left in the pan then blend it on its own and add to the serving bowl.
You can now either serve the soup immediately or leave to cool and reheat later.
When serving: Plate up the soup and then sprinkle the top firstly with bacon bits and then with a genorous serving of the grated parmesan.
Any remaining soup is fine to refrigerate.
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