French peasant soup
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
25
MINUTES
CUISINE
French
COURSE
Main
Method
Remove the rind from the bacon if necessary.
Prepare the vegetables and cut the bacon into 5mm dice approx.
Blanch the bacon cubes in cold water to remove some of the salt, drain and dry on kitchen paper. Saute in a little olive or sunflower oil until the fat runs and the bacon is crisp and golden.
Add potatoes, onions and crushed garlic, sweat for 10 minutes and then add diced tomatoes and any juice. Season with salt, pepper and sugar. Cover with stock and cook for 5 minutes.
Add the finely chopped cabbage and continue to simmer just until the cabbage is cooked.
Taste and adjust seasoning.
Sprinkle with lots of chopped parsley and serve.
Ingredients
170g unsmoked streaky bacon
olive or sunflower oil
140g potatoes, peeled and cut into 5mm dice
55g onions, finely chopped
1 small garlic clove
450g very ripe tomatoes, peeled and diced or 1 tin of tomatoes
salt
pepper
½-1 tsp sugar
750ml stock
55g cabbage, finely chopped
parsley, chopped
Method
Remove the rind from the bacon if necessary.
Prepare the vegetables and cut the bacon into 5mm dice approx.
Blanch the bacon cubes in cold water to remove some of the salt, drain and dry on kitchen paper. Saute in a little olive or sunflower oil until the fat runs and the bacon is crisp and golden.
Add potatoes, onions and crushed garlic, sweat for 10 minutes and then add diced tomatoes and any juice. Season with salt, pepper and sugar. Cover with stock and cook for 5 minutes.
Add the finely chopped cabbage and continue to simmer just until the cabbage is cooked.
Taste and adjust seasoning.
Sprinkle with lots of chopped parsley and serve.
