Soupe au Chou… nice title but as well as being French-inspired, Soupe au Chou sounds so much more scrumptious than Bacon, Cabbage and Silverbeet Soup.
For Soupe au Chou, you will need:
Half a white cabbage, thinly sliced
4 stalks silverbeet, thinly sliced
1 Tablespoon of NZ butter
250g streaky bacon, chopped
2 medium onions, peeled and chopped
1 carrot, peeled and sliced
2 potatoes, peeled and chopped
2 leeks, washed and sliced
1 tsp crushed garlic
2L stock ( I like using 1L beef, 1L vege)
Salt and Pepper
Freshly grated nutmeg to serve
How to make Soupe au Chou:
Blanch the silverbeet and cabbage by placing it in a large saucepan of cold water, bringing it to the boil and boiling for 1 minute, after which it needs to be drained in a colander. Set aside.
Using the same saucepan now emptied, heat the butter and fry the bacon until golden. Add the onions, carrot, potato, leek and garlic. Stir all the veges around to be coated in the butter and oil and cook til softened and slightly golden.
Stir in the drained cabbage and silverbeet and cook for another minute or two before pouring in the stock. Bring back to the boil and simmer gently with no lid for about an hour.
Taste and season.