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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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In 'Sunday Soup' by Betty Rosbottom Ingredients:
4 slices bacon, cut into 1-inch pieces |
2 tablespoons olive oil |
1 1/2 cups chopped leeks (white and light green parts only) |
1 tablespoon minced garlic |
5 cups chicken stock (homemade is preferred) |
4 cups coarsely chopped savoy cabbage |
4 ounces snow peas, ends trimmed, cut into 1/2-inch pieces on the diagonal |
1 bunch green onion, including 2 inches of green tops, cut on the diagonal into 1/2 inch thick slices |
kosher salt |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. In a heavy soup pot set over medium heat, saute bacon pieces until golden and crisp; using slotted spoon, transfer bacon to paper towels to drain; remove and discard drippings in pan.
2. Return pan to medium heat; add in olive oil.
3. When hot, add in the leeks; stir/saute until softened, about 3 minutes.
4. Add in garlic and stir/saute for 1 minute.
5. Add in stock and bring mixture to a simmer; add in cabbage, snow peas, and green onions; cook until cabbage has wilted and snow peas and green onions are crisp-tender, for about 3 minutes.
6. Taste soup; season with salt as needed.
7. To serve: ladle soup into 4 bowls and garnish each serving with bacon and parsley; serve immediately.
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