Question by Winston Churchhill: “Rory Emerald Cabbage Soup” Will Someone Please Give Me The Recipe Or Something Very Similar?
Answer by smdiner
3(1 pound) pieces Irish bacon (available at specialty foods shops) or Canadian bacon
8 tablespoons unsalted butter
1 medium onion, finely chopped
3 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
5 cups chicken stock or low-sodium chicken broth
4 Turkish bay leaves
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces
PreparationIn small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.
In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sautÃ©, stirring, until softened, about 3 minutes. Add potatoes and sautÃ© 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purÃ©e soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve
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