Wednesday, December 16, 2009

Potato and cabbage soup

Bacon stock
Pinch of cayenne pepper
2 large potatoes, peeled and cut into cubes
Quarter of Savoy cabbage, finely shredded, chopped, and washed

At the weekend, I boiled a knuckle of bacon. I covered it in water, brought it to a simmer, and skimmed the froth. I threw in 2 onions, 10 peppercorns, and 10 juniper berries, covered the pot, put it on a heat disperser, and simmered for two hours. The beautifully tender bacon, costing £1.50, served three. The strained liquid, chilled, became a jellied stock.

To make the soup (for 2): cover the potatoes with stock, peppered if you like, and simmer until the potatoes are very soft. Mash with a potato masher. Do not boil the soup again: it will turn starchy. Tip in the cabbage, stir in, cover, and leave for three minutes. Serve.

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