Around Our Table

This recipe comes from the Australian Good Food magazine August 2009 issue.  It was easy to make, and nice and filling. 

Potato and Cabbage Soup

4 bacon rashers
1 tablespoon olive oil
1 kg potatoes, peeled, cut into small cubes
1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stalk, chopped
2 garlic cloves, chopped
4 cups vegetable stock
2 cups water
1/4 medium cabbage, finely shredded

Cook bacon in a large pan on medium-high heat for 3 – 5 minutes, until crisp.  Cool slightly, then break into small pieces.  Set aside.

Heat oil in same pan on medium.  Add potato, onion, carrot, celery and garlic, then cover and cook for 5 minutes, until starting to soften.  Add stock and water.  Increase heat to high and bring to boil.  Reduce heat to medium and simmer for 10 minutes, until vegetables are tender.  Remove from heat. 

Using a stick blender, blend until smooth.  Add shredded cabbage and return pan to medium heat.  Simmer for 5 minutes, until cabbage is just tender.  Season to taste.

To serve, season soup with black pepper and top with pieces of crispy bacon.