Shelly's Recipe

BACON AND CABBAGE SOUP

Category: Soups

1 tbsp oil
1/2 lb Canadian bacon, cubed
3 tbsp unsalted butter
1 medium onion, finely chopped
1 cup chopped carrots
6 cups cabbage, cored, thinly sliced, and cut into 1/2-inch pieces (about 1 1/2 lbs)
5 1/2 cups chicken stock or low-sodium chicken broth
4 bay leaves
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice

Heat oil in a large, deep pot over medium heat. Add bacon and fry until well browned on all sides. Add onion and carrots. Saute, stirring, until softened, about 3 minutes. Add cabbage, bay leaves, and seasonings. Cook about 4 minutes or until cabbage is slightly wilted. Add stock and bring to boil. Reduce heat to a simmer and cook, uncovered, 30 minutes. Add potatoes; reduce heat to moderately low, cover, and simmer until potatoes are soft, about 1 hour or until cabbage and potatoes are soft and tender. Discard bay leaves. Stir in bacon, ladle soup into bowls and serve.

NOTE: Before adding bacon, this can be pureed by working in 3 batches, in the blender puree soup until smooth (using caution when blending hot liquids). Return back into pot and reheat if necessary. Stir in bacon and serve. Serves 8