Cabbage And Bacon Soup With Garlic Bread
Serves 4
Recipe By: Rachael Ray
1/2 pounds bacon -- coarsely chopped
1 large onion -- finely chopped
1 1/2 pounds red potatoes -- cut into 1/2-inch cubes
Half of a head small green cabbage -- cored and thinly shredded
1/4 cup red wine vinegar
6 cup chicken broth
Four 1-inch-thick slices ciabatta bread
1/4 cup extra-virgin olive oil
1 clove garlic -- peeled and halved
Salt and pepper
1 tablespoons chopped parsley
Preheat the oven to 350 . In a large pot, cook the bacon over medium-high
heat, stirring often, until browned and crisp, about 10 minutes. Transfer
with a slotted spoon to a paper-towel-lined plate. Pour off all but 1
tablespoon bacon fat, add the onion and cook until softened, about 3
minutes. Add the potatoes and cabbage and cook, stirring often, until the
potatoes have softened slightly and the cabbage is wilted, 5 to 7 minutes.
Pour in the vinegar and cook, stirring, until the flavor mellows, about 2
minutes. Add the broth and bring to a boil over high heat. Reduce the heat
to medium and simmer until the potatoes and cabbage are soft, 20 to 25
minutes. Meanwhile, brush the bread with olive oil on both sides and
place on a baking sheet. Toast in the oven, 10 to 15 minutes. Rub the cut
sides of the garlic all over the bread. Season the soup with salt, pepper
and the parsley. Divide among 4 bowls, top each with the bacon and serve
with the garlic bread.
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