Cabbage & Celery Soup

As a youth an early spring soup common in our home was cabbage and celery. It was tasty and nutritious. The markets, most of them not supermarkets, didn’t have the high quality produce available today. There were fewer choices and the best were usually the ones that stored the best. Cabbage and celery were some of the best choices for a green vegetable.

This recipe respects the time of year and memories of times past. Because I have unused cabbage in the fridge leftover from Saint Patrick’s day, there may be other cooks hoping to put cabbage to good use. It is not a particular recipe so, if you have a little more or less of this or that, it won’t matter much.

This is a big pot of soup so there may be some left over to freeze for a ready made lunch.
If you want a complete meal with adequate protein, just add some cooked chicken or legumes at serving time.

CABBAGE & CELERY SOUP
Makes about 4 quarts

Ingredients:

• ½ medium to large head green cabbage, cored and rough chopped, about 2 pounds

• 1 medium bunch celery, cleaned and trimmed, cut into ½ inch or smaller pieces. Include the leaves

• 2 leeks, trimmed and washed thoroughly, sliced lengthwise, then cut into 1/2 inch slices

• 1 medium onion, diced

• 1 pound russet potatoes, peeled and cut into 1/2 inch cubes

• 3 cloves garlic, crushed and chopped

• 12 ounces thick cut bacon, cut crosswise into 1/4 inch slices

• 2 quarts rich chicken stock

• 1 cup heavy cream

• 2 tablespoons unsalted butter

• 2 tablespoons extra virgin olive oil

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon dry thyme

• Chopped parsley for garnish

Method:

• Heat a good sized stock pot over medium high heat

• Add the bacon and cook until rendered and the bacon is beginning to crisp

• Remove the bacon from the pot and drain on paper towels

• Drain off most of the bacon fat and replace with the butter and the olive oil and reduce the heat to medium

• Add the onion, cook for 2 minutes. Then add the garlic and cook until the onion begins to become translucent. Do not brown

• Add the cabbage, celery and leeks to the pot along with the salt, pepper and thyme. Return the heat to medium-high and give it a stir. Cover the pot and continue to cook, stirring occasionally for about 10 minutes

• Add the chicken stock and potatoes, bring to a boil, reduce the heat to a simmer and cover. Continue cooking for half an hour

• If the vegetables and potatoes are tender, stir in the heavy cream and bacon. Check the soup for seasoning and serve. If the vegetables need more time, replace the cover and cook for another 15 minutes, then add the heavy cream and bacon

Serve the soup with a sprinkling of chopped parsley and some crusty baguette slathered with butter. Yum! Hearty and delicious and a great way to make room in your refrigerator.

Enjoy!