1/2 small cabbage
125 g carrots
150 g onions
2 oz (50 g) lean bacon, without rinds
bouquet garni
1.5 litres water in which vegetables have been cooked or general household stock
salt and pepper
4-6 slices French bread
125 g carrots
150 g onions
2 oz (50 g) lean bacon, without rinds
bouquet garni
1.5 litres water in which vegetables have been cooked or general household stock
salt and pepper
4-6 slices French bread
method
1. Shred the cabbage, cut the carrots into julienne strips (p63);
2. Slice the onions thinly.
3. Cut the bacon into small strips.
4. Put the vegetables and bacon into a large, heavy saucepan and fry gently until the bacon fat runs and the vegetables are well coated.
5. Add the bouquet garni. Pour in the water or stock, cover, and heat to boiling point.
6. Cook for 20 minutes at just above simmering point.
7. Remove the bouquet garni and season to taste.
8. Keep over very low heat while toasting the bread slices until crisp and golden.
9. Put one into each soup bowl or cup, and pour the broth over them.
10. Serve with grated cheese.
2. Slice the onions thinly.
3. Cut the bacon into small strips.
4. Put the vegetables and bacon into a large, heavy saucepan and fry gently until the bacon fat runs and the vegetables are well coated.
5. Add the bouquet garni. Pour in the water or stock, cover, and heat to boiling point.
6. Cook for 20 minutes at just above simmering point.
7. Remove the bouquet garni and season to taste.
8. Keep over very low heat while toasting the bread slices until crisp and golden.
9. Put one into each soup bowl or cup, and pour the broth over them.
10. Serve with grated cheese.
serving amount
serves 4 - 6
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