By Kristin Celeste Shroeger
Special to the Record-Eagle
---- — This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm and Providence Farm, along with locally produced products from 9 Bean Rows Farm and Food for Thought.
Cabbage,potato & baconsoup
Local olive oil
Fresh local onion
Fresh local garlic
Celery
Fresh local fingerling potatoes
Fresh local green cabbage
Fresh local flat parsley
Fresh local thyme
Sea salt
Pepper
Fresh local bacon, cooked
Mince 4 large garlic cloves and add to a large metal soup pot with 1 T. olive oil, 2 T. water and 1/4 t. sea salt. Chop 1/2 c. onion, 1 c. celery and add onion and celery to soup pot. Cook the onion mixture 10 minutes, uncovered, on medium.
Slice 3 c. fingerling potatoes, add potatoes to onion mixture with 1/4 t. sea salt and 1/2 c. water and cook, covered, for 10 minutes.
Chop 4 c. cabbage and add cabbage to soup pot with 5 c. water, 1/4 t. sea salt and 1/4 t. pepper. Cover soup pot and bring to boil, then reduce to medium low and cook, covered, for 10 minutes.
Remove 1/2 c. flat parsley leaves from stems and mince. Remove 1 t. thyme leaves from stems. Remove soup from heat, add parsley, thyme and let rest for a few minutes. Taste soup and adjust seasonings if desired.
Crumble 4 strips of bacon. Serve soup with a drizzle of olive oil, sea salt and 1 strip crumbled bacon. Serves 4..
