Bacon And Cabbage Soup - cooking recipe

Ingredients

1/3 lb Canadian bacon
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 large yukon gold potatoes, peeled and cut into 1/2-inch pieces
5 1/2 cups chicken stock or 5 1/2 cups low sodium chicken broth
4 bay leaves
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 small head savoy cabbage, cored and thinly sliced into 1/2-inch pieces

Preparation

In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface.
Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.
In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and saute, stirring, until softened, about 3 minutes. Add potatoes and saute 2 minutes. Add stock, bay leaves, salt, and
pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves.
Working in 3 batches, in blender puree soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.