Sweetheart cabbage soup with celery, shallots, bacon and sage
This Sweetheart cabbage soup with celery, shallots, bacon and sage recipe is wonderful to make with a wide range of year-round vegetables, and is perfect for lunch – served piping hot with garlic bread or cheesy croutons. As a dinner party starter you could add some rice to the soup as it boils, and serve it in small cups with breadsticks, then pass around a bowl with freshly grated Parmiggiano Reggiano. Your guests will love it!
Ingredients (serves 4)
1tbsp extra virgin olive oil
2 shallots, peeled and finely chopped
1 carrot, trimmed and finely chopped
A stick of celery, trimmed and finely chopped
1 clove of garlic, peeled and finely chopped
3 slices of streaky bacon or pancetta, sliced into small cubes
Sea salt and pepper
1 Sweetheart cabbage, trimmed and finely chopped (approx. 900g)
1tbsp fresh sage leaves, finely chopped
1 litre of vegetable stock
Fresh shavings of Parmigiano Reggiano
Method
Heat some olive oil in a heavy soup pot, and add the finely-chopped shallots, carrot, celery, garlic and bacon. Mix the vegetables well, and season with salt and pepper. Sweat the vegetables until soft, adding a little water to steam them slightly. Make sure the vegetables do not crisp and burn by adding a little additional water if necessary, and stirring.
When the vegetables are soft, add the cabbage slices and the sage. Mix well. Add the stock, bring the soup to the boil and then lower the heat. After five minutes the soup will be ready.
Pour the soup into warm serving bowls and then sprinkle fresh Parmigiano Reggiano shavings on top.
Recipe courtesy of lovethecrunch.com
For more…
Check out our Ultimate Guide to Nutrition for everything you need to know about making healthy choices every day.
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