Cabbage, bacon and potato soup
Photo by Elizabeth Clarkson
- Melt the butter in a large, heavy frying pan, then add the bacon and fry for a minute or two.
- Add the onion and cook over a very gentle heat, stirring frequently, until it is soft.
- Add the potato and stock, then bring to a simmer. Allow to simmer very slowly for 20 minutes.
- Add the cabbage, salt and pepper, then simmer for 5 minutes. Finally, add the chervil.
- Serve in heated bowls with crusty bread.