You will need:
- 3 tbsp olive oil
- 40 g butter
- 2 large onions, finely chopped
- 50 g bacon, chopped
- 1 leek, halved lengthways and sliced
- 250 g potatoes, peeled and finely diced
- 150 g cabbage, quartered and shredded
- 2 ltr vegetable or beef stock
- 400 g can of chopped tomatoes
- salt and pepper
Step 1:
Take a large saucepan and add the olive oil and butter. Heat over a moderate temperature.
Step 2:
When the butter has melted, add the onions and bacon to the saucepan. Fry them for about 5 minutes or until the onions start to soften.
Step 3:
When the onions are softened add the remaining leek, potatoes and celery. Stir all the ingredients together and let the mixture cook for a few more minutes.
Step 4:
Pour in the stock followed by the can of tomatoes and stir together generously.
Step 5:
Immediately add the cabbage and bring the soup to a boil.
Step 6:
When the soup has broken into a boil, season it with salt and pepper and then leave to simmer gently for about 30 minutes
Step 7:
Once the soup has cooled taste it to see if more salt and pepper are needed and if so season again.
Step 8:
Using a ladle serve the soup into soup bowls and present with crusty, warmed ciabatta bread and butter.
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