Ingredients
- 1 Tbsp olive oil (Dunford Grove)
- 200g good quality bacon (can be omitted if vegetarian) (Havoc Pork, Blue Mountain Butchery)
- 300g new season potatoes, cut into quarters (Oamaru Organics, Caithness Farm, Ettrick Gardens)
- Bunch spring onions, finely cut
- 3 garlic cloves, crushed (Ettrick Gardens, Caithness Farms)
- 2 litres chicken or vegetable stock (hot)
- 300g spring cabbage, thinly sliced (Ettrick Gardens, Oamaru Organics)
- 300g fresh or frozen peas
- 1-2 lovage leaves (optional)
- Handful fresh basil
- Extra virgin olive oil (Dunford Grove)
- Sea salt and freshly ground black pepper
- To serve: crusty bread
NEW SEASONS CABBAGE, POTATO & PEA SOUP
Method
- Heat the oil in a pot over medium-high heat, add the bacon and cook until golden (2-3 minutes)
- Add the potato, onion, lovage (if using) and garlic, cover and stir occasionally
- Cook for about 5 minutes or until the potatoes become tender
- Add the stock hot stock and simmer until the potato is tender 10-15 minutes
- Add the cabbage and cook for a couple of minutes, add the peas and few torn leaves of basil
- Simmer for 5 minutes, taste and adjust seasoning
- Mash up the basil in a mortar and pestle with a pinch of salt, add a drizzle of olive oil so you get a thick green paste
- Serve the soup warm in bowls with a spoonful of basil sauce on top and crusty fresh bread
Comments
This soup is the essence of summer it is light, refreshing and full of flavour!
To download a printable version of this recipe click here
