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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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A delicious hearty soup which I have been making for years - I think it was originally a Delia Smith recipe. It takes a while to make but it's well worth it. Ingredients:
1 oz. butter |
1 tablespoon olive oil |
2 oz. smoked streaky bacon, finely chopped |
1 medium onion, finely chopped |
2 stalks celery, finely chopped |
6 oz. carrots, finely chopped |
2 tomatoes, finely chopped |
1 clove garlic, crushed |
salt and pepper |
1.5 litres ham stock (roughly 2.75 pints/ 55 fl. oz.) |
1.5 tablespoons basil leaves, torn up |
8 oz. leeks, finely chopped |
6 oz. green cabbage, finely chopped |
2 tablespoons tomato puree |
3 oz. short cut macaroni (or other tiny pasta) |
2 tablespoons curly parsley, chopped |
grated parmesan |
Directions:
1. In a large saucepan, heat up the butter and the oil together.
2. Add the bacon and cook for 2 minutes.
3. Add the onion, celery, carrots, tomatoes, garlic and seasoning.
4. Cover and cook gently for 20 minutes.
5. Pour in the ham stock.
6. Add the basil.
7. Simmer, covered, for 1 hour.
8. Add the leeks and the cabbage.
9. Cook for a further 30 minutes.
10. Stir in the tomato puree and the macaroni.
11. Cook a further 10 minutes.
12. Before serving, stir in the parsley.
13. Sprinkle with Parmesan cheese, if liked.
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