08 January 2010
Up to 1/2 a medium sized Cabbage. Use a January King or Savoy if possible
2 large rashers unsmoked bacon
30ml olive oil
Grated Stilton Cheese to taste or that chunk left in fridge after Xmas
Grated Cheddar Cheese if more cheesiness required.
Swirl of Double Cream or slosh of milk.
Serves 2-3 people (we shared for lunch)
Source: Maison Hector
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.
This soup was a classic on the menu at Maison Hector, the restaurant in Edinburgh I worked in many years ago.
At Maison Hector we served the soup with apple croutons. I can't remember how we made these but a bit of sweetness is a good addition.
The measurements are a bit vague because it will depend on how much you have of the ingredients. It is very flexible so add more of any ingredient if you want.