Cabbage, Bacon and Potato Soup
Stick to your ribs soup, very warm and comforting. If you have
leftover cooked sausage, use it instead of the bacon.
Serves 6
2 pound potatoes, peeled (about 6 medium)
12 ounces bacon, diced
1 clove garlic, finely chopped
3 cups finely shredded cabbage
2 tablespoons cider vinegar
1/4 cup whipping cream
Salt and freshly ground pepper to taste
1/4 cup chopped chives or green onion tops
In a large pot, cover the potatoes with 5 cups of water. Cover, bring
to a boil and simmer for 15 minutes, or until tender. With a fork or
potato masher, break up the potatoes. Do not drain. They should be
lumpy, not smooth. Meanwhile, in a large skillet on medium heat, cook
the bacon until crisp. Remove the bacon and drain off all but 2
tablespoons fat. Add the garlic and cabbage to the skillet and sauté
until the cabbage is wilted, about 3 minutes. Sprinkle on the vinegar
and add the cream. Simmer on low heat until the cabbage is
crisp-tender, about 10 minutes. Add the cabbage, its liquid and the
diced bacon to the potatoes and water in the pot. Simmer everything
together until the tastes are combined, about 5 minutes. Season well
with salt and pepper. Sprinkle with chives before serving.
A single candle can illuminate an entire room. A true friend lights up
an entire lifetime. Thanks for the bright lights of your friendship.
If we were all like angels, the world would be a heavenly place.
*Angelique*
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