CABBAGE, BACON AND STILTON SOUP
Ingredients
Up to 1/2 a medium sized Cabbage. Use a January King or Savoy if possible
2 large rashers unsmoked bacon
30g butter
30ml olive oil
Plain flour
Grated Stilton Cheese to taste or that chunk left in fridge after Xmas
Grated Cheddar Cheese if more cheesiness required.
Black Pepper
Swirl of Double Cream or slosh of milk.
Serves 2-3 people (we shared for lunch)
Source: Maison Hector
Method
Remove outer leaves and stalk from the cabbage. Cut the half into 3 pieces and slice thinly.
Add about 1 litre of water to a large pan, add a little salt and bring to the boil, add the cabbage and cook till tender.
Strain the cabbage keeping the cooking water.
Cut the bacon into small pieces.
Re-use the cabbage pan, add the butter and oil, heat and add the bacon and fry gently until brown and crispy.
Add enough plain flour to make a roux, enough flour to make a thickish paste. Cook the roux for a little time.
Then using the cabbage water, make a thick, but not stodgy soup. I used about 700ml of water.
Once the soup is thick, allow to cook gently to cook the flour.
The soup will stand at this point.
When ready, add the grated cheeses to taste.
Season and add the cooked cabbage.
Finish with cream or milk if wanted.