Monday, 7 September 2015
It's been positively frigid here today in the North West, which is a shame really as it seems as if we have had no summer at all this year. A few days which we could call warm, but that was it. Today was definitely soup weather and what a soup this is! Cabbage Soup with Cheese! This is one of my favourite soups, and I don't make it near often enough. I say that to myself every time I make it!
Not only is it delicious but it's really quick to make as well. Once you have all of the vegetables chopped, it goes together lickety split. And none of the veg has to be precisely cut either, so that makes it even quick.
The fiddliest bits are grating the cheese and peeling the potatoes. I always buy little tubs of already chopped bacon/pancetta/lardons which I keep in the freezer so that if I am ever in a real hurry, I can just throw them in as they are.
There's nothing too out of the ordinary here . . . bacon, cabbage, onions . . . Gruyere and Cheddar cheeses . . . dried herbs, and some chicken stock and that's basically it!
The end result is a simple, yet hearty soup that is deeply satisfying and quite filling, and very,very delicious! Todd likes his with buttered bread . . . myself . . . I'm a cracker girl. ☺
Who would have thought that at the beginning of September you would be wanting to tuck into a nice hot bowl of soup. The weather is just crazy . . .
This soup recipe is an oldie but a goodie. I think you will love it. It's almost like a cabbage chowder.
*Cabbage Soup with Cheese*
Serves 4 to 6
My goodness but this is tasty. Just perfect for these cooler autumn nights when one has been out and about in the chill. Makes a sturdy lunch, and a delicious light supper, especially when accompanied with some crusty bread or homemade scones!
8 ounces streaky bacon chopped
1 medium onion, peeled and chopped
1 bunch spring onions, chopped
1/2 head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
2 1/2 pints chicken stock
1 tsp dried parsley
1/4 tsp dried chervil
1/4 tsp dried tarragon
1/4 tsp dried chives
salt and freshly ground black pepper to taste
4 ounces emmenthaler cheese, grated
4 ounces strong cheddar cheese, grated
6 ounces double cream
1/2 tsp dried dill tops
a few dashes of tabasco sauce
Heat a large saucepan over medium high heat. Add the bacon and cook, stirring, until partially crisp. Scoop out with a slotted spoon and set aside. Add the chopped onions and cabbage to the drippings. Cook and saute for about 5 minutes, or until the onion is soft, stirring occasionally. Add the potatoes and chicken broth. Stir in the parsley, chervil, tarragon, chives and potatoes. Bring to the boil. Immediately reduce the heat to low, and simmer for 30 minutes, or until the potatoes are quite tender. Just before serving add the cheeses and cream. Stir to melt the cheese and heat without boiling. Add the bacon, dill and tabasco sauce. Taste and adjust seasoning as necessary. Serve hot. Do Not Boil.