Creamy Cabbage and Double Smoked Bacon Soup

Added on April 21st, 2011 by our friend

Cooking Steps

1. Heat the oil in a large sauce pan over medium-high heat.
2. Add the sausage and cook until cooked, about 7-10 minutes, breaking it up as you. Set aside.
3. Add the chopped bacon to the same pan and cook until the fat renders, about 7-10 minutes. Set aside.
4. Add the onion, celery and carrot and saute in the bacon grease until tender, about 7-10 minutes.
5. Add the garlic and saute until fragrant, about 1-2 minutes.
6. Add the chicken stock, sausage, bacon, cabbage, oregano and bay leaf and bring to a boil.
7. Reduce the heat and simmer until the cabbage is tender, about 20-30 minutes.
8. Season with salt and pepper, mix in the coconut milk remove from heat.
Optional – Serve garnished with grainy mustard.

http://paleojustdoit.blogspot.com/2011/04/creamy-cabbage-and-double-smoked-bacon.html

Serves 3
35 minutes
This is a Recipe

Ingredients

  • 1 TBSP olive oil
  • grainy mustard (optional)
  • 1/2 pound Italian sausage (casing removed)
  • 1/2 pound double smoked bacon (cut into small pieces)
  • 4 cloves garlic (chopped)
  • 1/2 cup carrot (diced), 1/2 cup celery (diced), 1 cup onion (diced)
  • 4 cups chicken stock
  • 1/2 small head cabbage (thinly sliced)
  • 1 teaspoon oregano, 1 bay leaf, salt and pepper to taste
  • 1/4 cup coconut milk (full fat - or use heavy cream if you do dairy)
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