Recipe by Diana #2
A creamy and hearty soup that everyone can enjoy. Stick to your ribs comfort loaded with goodness. Created for the 2011 Craze-E Soups or Sandwiches Contest.
Top Review by Chef Jean
Easy soup to make, but like the other reviews I thought it was lacking a bit of flavor. Just needs to be adjusted to add a little extra umph of flavor. Nothing that can't be easily fixed! Made for CRAZE-E contest Dec. '11.
- 1⁄2 lb center-cut bacon, cut into 1-inch pieces
- 1⁄2 cup onion, diced
- 1 1⁄2 cups green cabbage, shredded
- 1⁄2 cup red bell pepper, diced
- 1⁄2 teaspoon black pepper, fresh ground
- 4 cups vegetable broth, see note below
- 2 cups potatoes, diced
- 1 cup carrot, sliced thin
- 2 teaspoons fresh basil, finely snipped
Directions See How It's Made
- Fry bacon until crispy around the edges. Drain on paper towels and set aside. Reserve 1 tsp of the bacon fat, and use to saute the onion, shredded cabbage, bell peppers, and black pepper. Cook until vegetables are tender and lightly caramelized.
- In a large saucepan, bring broth to a boil. Add the sauteed onion, cabbage and bell pepper mixture, along with the potatoes and carrots. Reduce heat, and simmer until the vegetables are tender, about 30 minutes. Remove from heat.
- Using a slotted spoon, remove about 1 cup of cooked vegetables and set aside.
- Use a stick blender (or a food processor) to blend the remaining mixture until smooth.
- Stir the reserved cooked vegetables, basil and cooked bacon into the puree. (You may wish to save a bit of bacon for garnish) Simmer over low heat for 20 minutes.
- Garnish with reserved cooked bacon, if desired.
- Note: Depending on the variety of potato you use, you may need to add additional broth to thin the soup.