When the nights draw in and every fibre of your being tells you to focus on staying warm, I like to eat Soup.
It’s easy, doesn’t require you to move around, and you can eat it without taking more than a hand out from under your slanket. Bliss.
Mr K and I were recently talking about our favourite winter dishes, and cabbage with smoked bacon lardons came up, accompanied with many oohs & ahhs. Right then I decided to make a smoked bacon & cabbage soup for those winter days, and today I’m going to share how I made it. I’m also sharing a vegan option, because although I’m not vegan, I know loads of my readers are either vegan or veggie – plus I did make this once with facon & oil instead of bacon and best butter.
This is a smooth, smoky soup which tastes wonderful with a generous helping of black pepper. It freezes really well, though in my house tends not to last long enough. It’s quite thick, but can easily be watered down a little with more stock, or use 1/2 a potato less if you prefer.
So, let’s get cracking. I’ve put the vegan alternatives bold & in brackets (*like this) but with the exception of the ingredients, the process is identical.
125g smoked lardons (*facon pieces)
50g butter, split into 2x 25g (*vegan alternative – a splash of oil is fine, or onion butter)
1 celery stick, diced
1 medium carrot, diced
3 medium baking potatoes (approx tennis ball size)
1 medium onion, diced
1 large clove garlic, minced
1 litre vegetable stock
½ Savoy Cabbage, diced, with heart removed. (dice it super small since you don’t blend this bit)
1. Melt 25g butter in the pan and add the garlic & onion. Cook on a low heat for about 10 minutes until soft, but not brown.
2. Add in the carrot, celery & cook for another 5 minutes. Tip into a blender & whizz until it’s a paste.(*if you’re making the vegan version, add 1tsp paprika to the blender here)
3. Melt the rest of the butter & add potatoes to pan. Cook for approx 10 minutes then add in the blended paste & cook for another 5 minutes before pouring in the stock.
4. Bring to boil, cover & simmer for 10 minutes or until the potatoes are soft.
5. In batches, add back to food processor & whizz up until smooth.
6. Return to the pan and add the bacon/facon and cabbage, and cook without boiling for another 10 minutes or until the cabbage is soft.
Serve with a sprinkling of lardons/Facon and crusty bread. Nom!