Cabbage and Bacon Broth
Ingredients
- 1/2 small cabbage
- 4 1/3 oz carrots
- 5 1/3 oz onions
- 2 oz lean bacon without rinds
- bouquet garni
- 3 pint water in which vegetables have been cooked or general household stock
- salt and pepper
- 6 slices French bread
Instructions
- Shred the cabbage, cut the carrots into julienne strips (p63);
- Slice the onions thinly.
- Cut the bacon into small strips.
- Put the vegetables and bacon into a large, heavy saucepan and fry gently until the bacon fat runs and the vegetables are well coated.
- Add the bouquet garni. Pour in the water or stock, cover, and heat to boiling point.
- Cook for 20 minutes at just above simmering point.
- Remove the bouquet garni and season to taste.
- Keep over very low heat while toasting the bread slices until crisp and golden.
- Put one into each soup bowl or cup, and pour the broth over them.
- Serve with grated cheese.
Calories: 245 kcal
Carbohydrates: 48 g
Protein: 11 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 1492 mg
Potassium: 313 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 3999 IU
Vitamin C: 31 mg
Calcium: 71 mg
Iron: 3 mg