Pointed cabbage soup with bacon croutons

Name: Pointed cabbage soup with bacon croutons
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 medium-sized onions; 1 (approx. 650 g) Pointed cabbage; 2 TABLESPOONS butter/margarine; 7-10 Tbsp salt, white pepper; 3-4 Tsp Vegetable broth; 4-6 Stem(s) fresh or 1 tsp dried oregano; 3 discs Toast; 40 g streaky smoked bacon; 7-10 Tbsp Herbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 medium-sized onions
1 (approx. 650 g) Pointed cabbage
2 TABLESPOONS butter/margarine
7-10 Tbsp salt, white pepper
3-4 Tsp Vegetable broth
4-6 Stem(s) fresh or 1 tsp dried oregano
3 discs Toast
40 g streaky smoked bacon
7-10 Tbsp Herbs

Directions

1
Peel and chop the onions. Clean the cabbage, cut into quarters and cut out the stalk. Wash the cabbage and cut into large pieces
2
Heat 1 tablespoon of fat in a large pot. Fry about 1/3 of the onions in it until transparent. Steam the cabbage briefly. Season with salt and pepper. Add 1 l water and broth and bring everything to the boil. Cover and cook for about 15 minutes.
3
Wash the oregano, dab dry and remove the leaves. Dice the toast and bacon. Fry the bacon in 1 tbsp. hot fat until crispy and remove. Fry remaining onions and bread in bacon fat until golden brown. Mix in bacon and oregano
4
Puree the soup with a chopping stick. Season to taste with salt and pepper. Serve with bacon croutons and herbs
5
Pointed cabbage is a particularly tender white cabbage. It is now available almost all year round. It has a softer structure than the winter cabbage and is also cooked faster.