We mentioned that Linda Kissman was collecting recipes for the time around St. Patrick’s Day. Well, she has an interesting soup from Thornton Winery in the Temecula Valley of California developed by their Executive Chef Steve Pickell.
This seem to me that it would be great with leftovers from March 17 or for those real cabbage lovers.
Bacon & Cabbage Soup
Serves 4
Ingredients:
1/3 lb piece of Irish bacon or Canadian bacon
3 Tbl. unsalted butter
1 Onion finely chopped
2 Yukon gold potatoes peeled and cut into ½ inch pieces
6 cups chicken stock
2 bay leaves
1 tsp. salt
1/2 tsp black pepper
1/2 head of Savoy Cabbage into1/2 inch pieces
Preparation:
In a small saucepan, combine bacon and enough cold water to cover.
Bring to boil, simmer for 7-8 minutes drain and cool.
Cut bacon into 1 inch pieces.
In a medium sauce pan, melt butter add onion and cook 3 to 4 minutes.
Add potatoes and cook an additional 2 to 3 minutes.
Add chicken stock, bay leaves, salt and pepper and bring to a boil.
Reduce heat to low cover and simmer until potatoes are soft, about 10 minutes.
Add cabbage and simmer an additional 5 minutes.
Remove bay leaves.
Puree soup until smooth using a blender.
Return to pot stir in bacon.
Pair with a glass of Cote Red
I mentioned earlier that Linda conducts tours in the Temecula Valley. You can reach her at lindakissam@aol.com.
Culinarily yours,
Maralyn D. Hill, President
International Food Wine & Travel Writers Association
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