Savoy Cabbage & Bacon Shreds of lightly cooked cabbage and crispy bacon in a creamy soup. A good winter warmer.

Servings: 4

Prep Time: 10 minutes

Cook Time: 40 minutes


300g savoy cabbage- shredded

25g butter

100g dry cured bacon

1 clove garlic - crushed

1 small onion - finely chopped

1 medium potato - diced

600ml vegetable stock

150ml single cream

100g barcon lardons

salt and pepper


Use 75g of the shredded cabbage which is a good colour and cook in boiling salted water for 2 -3 mins until al dente. Refresh in cold water and keep to one side. Melt the butter in a pan, add the dry cured bacon, followed by the garlic and onion. Cook for 5 mins without colouring, until softened.

Add the potato and stock, bring to the boil, then cover and simmer for 10 mins. Add the remaining uncooked cabbage and cook for a further 3 -5 mins until tender but still retains colour. Blend until smooth.

Return to the pan, add the cream and season to taste. Reheat gently for 3 mins, add the reserved cooked cabbage. Meanwhile, fry off the lardons until they are coloured and crispy. Place the lardons in the serving bowls, ladel the soup over and serve.