| Cabbage Soup 4 strips of bacon, diced 2 onions, sliced 1 turnip, peeled and sliced 2 carrots, peeled and diced 2 potatoes, peeled and diced 1 head cabbage, cored and shredded 4 cups chicken broth 2 cups water 1 tablespoon chopped fresh flat-leaf parsley 1 bay leaf 1 teaspoon salt 1/2 teaspoon ground black pepper 2 teaspoons freshly grated Parmesan cheese In a large stockpot combine bacon, onions, turnip, carrot, potato, cabbage, broth, water, parsley and bay leaf. Bring to a boil and simmer, covered, for 1½ to 2 hours. Remove bay leaf and stir in salt and pepper. Spoon into soup bowls and sprinkle Parmesan cheese on top to serve. Makes 6 servings. |
