Country Potato-and-Cabbage Soup
Recipe from Food & Wine

At The Restaurant: $10 per person. Guanciale (pork jowl) adds salty richness.At Home: $4 per person. Use bacon, which costs less than guanciale.


Country Potato-and-Cabbage Soup
Kana Okada

by 3  people

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Servings: 4
Prep Time: 30 mins
Total Time: 1 hr
Related Categories: Cabbage, Cabbage Soup, Cabbage Soup, Potato Soup, Potato Soup, Potato Soup, Seasonal, Winter, Winter Soups and Stews
 
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Ingredients
  • 3  tablespoons
    extra-virgin olive oil
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  • 4  ounces
    thick-cut bacon, diced
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  • 1 
    large onion
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  • 1 
    leek, white and tender green parts, thinly sliced
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  • 1/2  cup
    dry white wine
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  • 6 
    parsley sprigs
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  • 6 
    thyme sprigs
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  • 1 
    bay leaf
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  • 1  pound
    small red potatoes, thinly sliced
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  • 6  cups
    chicken stock
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  • 1  pound
    green cabbage, finely shredded (4 cups)
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  •  
    Salt and freshly ground pepper
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  • 2  tablespoons
    snipped chives
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  • 3 1/2  slices
    of country bread, cut into cubes
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  • 2 
    garlic cloves, lightly smashed
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  • 2  tablespoons
    minced parsley
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Directions
1.
In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion and leek and cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.
2.
Tie the parsley sprigs, thyme sprigs and bay leaf with string; add to the pot along with the potatoes and stock. Bring to a boil, then simmer until the potatoes are tender, 10 minutes. Add the cabbage, season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.
3.
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic and cook over moderate heat, stirring, until the croutons are golden brown, 6 minutes; discard the garlic. Season with salt and sprinkle with the parsley.
4.
Ladle the soup into deep bowls. Sprinkle with the croutons and serve.
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