Pointed cabbage soup

Name: Pointed cabbage soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Onions; 1 (approx. 650 g) Pointed cabbage; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l Vegetable broth (instant); 40 g streaky smoked bacon; 60 g Toast; 1/2 bunch Thyme; 2 TABLESPOONS Oil; 7-10 Tbsp fresh herbs

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Onions
1 (approx. 650 g) Pointed cabbage
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l Vegetable broth (instant)
40 g streaky smoked bacon
60 g Toast
1/2 bunch Thyme
2 TABLESPOONS Oil
7-10 Tbsp fresh herbs

Directions

1
Peel and finely dice the onions. Clean and wash the cabbage and cut it into coarse leaves. Melt the fat. Sauté one onion and cabbage in it. Season with salt and pepper. Deglaze with broth and cook covered for about 20 minutes.
2
Meanwhile cut the bacon and toast into cubes. Wash the thyme and pluck the leaves from the stems. Fry bacon, remaining onion and toast cubes in hot oil until crispy. Stir in the thyme leaves. Puree the soup and season to taste again.
3
Serve in portions garnished with fried bacon and fresh herbs.