Stomp The Savoy

When you tell a child that they can't have something, they inevitably want it even more. Years ago, as my mom tried the cabbage soup diet, I was told that I was not allowed to have any. Since then, I have loved cabbage. My cabbage of choice is savoy - there must be something about those wrinkles that I love. Today, I made my own cabbage soup, with savoy cabbage and potatoes.

Creamy Savoy Cabbage Soup
1 small onion
1 Tbsp minced garlic
1/2 tsp bacon fat
1 carrot, sliced
150 g potatoes, cut into small cubes
1 small head of savoy cabbage, chopped
1 L chicken stock
1 Tbsp flour
1/4 c milk
bacon bits

In a large saucepan over medium heat, sautee garlic and onions in bacon fat. When the onions are translucent, add potatoes and carrots. After potatoes are shiny with bacon fat, add cabbage. Stir and wait until cabbage shrinks. Add chicken stock. Cover and allow to cook for 15 minutes. After 15 minutes, carefully puree the soup. In a small jar, mix the flour and milk so there are no lumps. Slowly add the milk to the soup. Allow to simmer for 5 further minutes. Garnish with bacon bits.

Frankly, I think I could have done without the bacon bits. But then it would have been too much like the forbidden soup of the past. And although I'm daring, I'm not about to break the rule my mom has set.