BACON AND CABBAGE SOUP RECIPES

Steps:

• Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
• Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
• Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.

Steps:

• Place bacon pieces in the bottom of a large Dutch oven.
• Cook thoroughly.
• Remove from Dutch oven onto paper towel-lined plate to drain.
• Add garlic, onions and celery and sauté over medium heat.
• Stir occasionally.
• Add leeks and sauté a little longer.
• Add potatoes.
• Add enough water to Dutch oven to cover vegetables.
• Add bay leaves, salt, pepper, marjoram and thyme.
• Boil over medium heat approximately 30 minutes, or until potatoes and leeks are tender.
• Remove bay leaves and discard.
• With an emulsion blender, blend vegetables until smooth.
• Stir in half-and-half.
• Season with extra salt and pepper, if desired.
• Heat through.
• Garnish with bacon pieces and additional leek slices, if desired.