French peasant soup

Method

1. Remove the rind from the bacon if necessary.

2. Prepare the vegetables and cut the bacon into 5mm dice approx.

3. 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.

4. 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.

5. Add the finely chopped cabbage and continue to simmer just until the cabbage is cooked.

6. Taste and adjust seasoning.

7. Sprinkle with lots of chopped parsley and serve.