Thursday, 20th September 2018
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An easily made warmer after all the excesses of Christmas.

ingredients

(enough for about 12 servings)

- 250g streaky rashers (cut in pieces) - 50mls Olive oil - 3 Medium Onions - 1 head Green Cabbage - 3 Carrots - 3 Heads celery - 750g Ripe Tomatoes (or tinned tomatoes or Passata) - 1 litre Stock, homemade or cube.

method

In a large pot cook the lardons of bacon in the oil until they release their fat and are starting to colour. Reduce the heat under the pot. Peel and finely slice the onions and the carrots, chop the celery stalks and add to the bacon. Now slice the whole head of cabbage, cut out and discard (or chop finely) the core of the cabbage). Once the carrots and other vegetables have softened a little add the cabbage to the pot. Stir this well into the other vegetables and continue stirring over the heat until the cabbage wilts and reduces. Chop the tomatoes well (or run through a food processor) and add these and the stock to the pot. Let it come to the boil and then simmer for about twenty minutes until the vegetables are tender.

This is the basic soup and is thoroughly good on its own but to make a soup that has "eating and drinking in it" I add one of the following.:

4 medium peeled potatoes, finely diced add at the same time as the carrots and celery.

Beans or Chickpeas - soaked overnight and then added with the vegetables (you may need to cook the soup a little longer). This soup freezes excellently, freeze in the amounts you will most likely use.

Serve with some grated fresh parmesan (or another strong flavoured hard cheese) and plenty of good bread.

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