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Red cabbage soup with parsley and bacon

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  • Red cabbage soup with parsley and bacon

    Thought I'd share this crowd pleaser with you. It's absolutely delicious and looks stunning. I've never heard of anyone else making soup with red cabbages but it is truly delicious - my Mother's invention actually.

    To serve 4

    1 red cabbage
    1 can of condensed or 2 cans of non-condensed beef consomme
    1 small glass red wine
    2-3 table spoons of red wine, malt or rasberry vinigar
    1 desert spoon of worcestershire sauce
    A touch of cream (Optional)
    4 rashers of bacon
    Good handful of parsley

    Slice the red cabbage thinly and add to a great big pan with a generous knob of butter. Put the lid on a 'sizzle' for a few minutes - about 4 should be fine.

    Add the beef consomme (I sometimes use on can of consomme and one oxo cube with a can of water. The consomme is simply a very high quality stock - any beef stock will do.) Add the wine. Simmer gently for an hour.

    Liquidise to a thick soupy consistency - I like it so thick it is almost a puree, but thinner can be better for dinner parties. I use a stick blender - if you do it in a conventional liquidizer be careful the lid doesn't blow off if you over fill it. I had a purple ceiling.

    Place back on the hob and add the vinigar to taste. This will turn it a fab colour. Add one desert spoon of worcestershire sauce. Do not let the soup boil.

    Grill your bacon until crispy. Cut into little tiny pieces. Chop parsley to extremely fine consistency.

    Place soup in bowls, put generous handfull of parsley and bacon bits on top of each and spoon a little cream over the top if not on a diet....

    Serve with warm crusty bread and unsalted butter.

    This is the favourite supper in our house!!!

    Cxx
    Charlie x
    "Erm, if you havn't got anything on that windowsill, can I use the space?"

  • #2
    Thanks, does this ever sound good!!

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