Bacon and cabbage soup

Recipe from: 6/8/2000 12:00:00 AM
Ingredients 11
Servings 8


  • 125
    streaky bacon (rind removed), chopped into small pieces
  • 1
    onion, finely chopped
  • 15
    olive oil
  • 500
    potatoes, peeled and finely chopped
  • 1
    head of cabbage, shredded
  • 2
    chicken stock
  • salt and freshly ground black pepper to taste
  • lemon juice
  • 100
    Brie cheese
  • few extra rashers bacon, grilled


Fry the bacon in a saucepan until done. Remove from the pan and set aside. Fry the onions in the remaining fat until glossy. Add the olive oil and stir-fry the potato cubes until glossy. Add stock and bring to the boil, reduce the heat and simmer until the potato cubes are tender. Season to taste with salt and pepper and a dash of lemon juice. Remove the rind of the Brie and cut the cheese into 1 cm cubes. Place the cheese cubes in the bottom of soup bowls and ladle the hot soup on top. Garnish with grilled bacon and the remaining cheese cubes and serve. Serves 6-8.

Read more on: soup  |  pork

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