Cream of York Cabbage with Bacon

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.