French Peasant Soup

French Peasant Soup

From The Ballymaloe Cookbook:

INGREDIENTS

  • 1 C. streaky bacon
  • 1/2 C. onions
  • 1/2 C. potatoes
  • 1/2 C. cabbage
  • 1 C. peeled, chopped tomatoes
  • 2 C. stock
  • 1 clove garlic
  • salt and pepper
  • 1/2 tsp. sugar

DIRECTIONS

Dice vegetables and bacon neatly before measuring. Cook bacon until the fat runs. Add potatoes, onions and crushed garlic.  Sweat for 10 minutes. Add cabbage and tomatoes seasoned with salt, pepper and sugar. Cover with stock and boil intul cabbage is soft. Taste and adjust the seasoning.

TIPS

I tend to add about 1 1/2 cups of the potatoes and cabbage as I love both. If you choose to do the same, your cooking time will vary and be a bit longer.

For the tomatoes, I would just use a 28 oz. can of diced-it cuts down on time and tastes just as good.

As for the stock, I prefer veggie but chicken or beef would taste just as good.

When they say ‘streaky bacon’, that simply refers to the amount of fat to meat — the fat will literally melt off in cooking, so look for good fatty bacon for a much richer soup.

This is my favorite cold weather recipe as it is hearty and warm. Also, this will last for up to 5 days in the fridge.

Advertisements

One thought on “French Peasant Soup

  1. Pingback: Autumn Recipes (Part 2) « Fish Mix

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s