A simple soup from Chef Yoshimi Hidaka, perfect for savoring the sweetness of spring cabbage. Just chop and simmer to enjoy a gentle flavor infused with the richness of bacon and potatoes. This heartwarming dish is ideal for busy days.
Ingredients
Main Ingredients (2 servings)
- 1/2 head Spring Cabbage
- 1 Onion
- 1 Potato
- 120g Bacon
- 2 slices Bread of your choice
Seasonings
- 1L Chicken Broth
- Salt and Pepper (to taste)
- Extra Virgin Olive Oil (to taste)
Steps
- Remove the tip of the core from 1/2 head Spring Cabbage and roughly chop it.
- Place the chopped Spring Cabbage into a pot.
- Slice 1 Onion into thick slices.
- Add the sliced Onion to the pot.
- Cut 1 Potato into slices about 1cm thick or less.
- Add the cut Potato to the pot.
- Cut 120g Bacon into slightly thick, wide strips.
- Spread out the cut Bacon and add it to the pot.
- Add 1L Chicken Broth to the pot and mix all ingredients together.
- Cover the pot and bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 15 to 20 minutes. (Key Tip!) The soup is ready when the potatoes have broken down and become tender. If the liquid reduces too much, add a little water.
- Taste and adjust seasoning with Salt and Pepper as needed.
- Toast 2 slices of Bread of your choice in a toaster or a frying pan until fragrant and lightly browned. (Key Tip!) Toasting in a frying pan gives a more aromatic finish, and it's also delicious rubbed with garlic or drizzled with olive oil.
- Ladle the warm soup into bowls and serve with the toasted Bread.
- Drizzle with Extra Virgin Olive Oil (to taste) as a final touch.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。