Thu, 16 March 2017
Derry Clarke was in studio to make Cream of York Cabbage with Crispy Smoked Bacon and Buttermilk Cream.
Ingredients:
1 large head of York cabbage (Remove outer green leaves. Cut two green leaves into thin strips for garnish. Chop the rest of the green leaves and centre of cabbage.)
Soup
2 Potatoes peeled and chopped
200g Baby Spinach
1 clove garlic peeled and crushed
1 onion peeled and diced
400mls chicken stock
100mls cream
100g butter
1 sprig thyme
Bacon
100g Diced Smoked Bacon
Over a high heat, add a little vegetable oil to a pan and sauté the bacon until crispy. Remove from pan and place on kitchen paper.
Buttermilk Cream
150ml Whipped Cream
50ml Buttermilk
1tsp Chopped Parsley
Mix all together and season with salt and pepper.
Method:
Heat a large saucepot over a medium heat. Melt butter and add onion, garlic and thyme and cook for 5 mins. DO NOT BROWN.
Add the chopped centre of cabbage, chicken stock, potatoes and simmer for 15 mins. Add the chopped green cabbage leaves cream and season with salt and pepper.
Simmer for 10 mins and liquidise in food processor till smooth. Pass through a sieve.
To Serve
Pour soup into serving bowls. Place cabbage strips into centre and spoon some of the buttermilk cream on top. Sprinkle the crispy bacon over the soup.
