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
Fresh local fingerling potatoes
Fresh local green cabbage
Fresh local flat parsley
Fresh local thyme
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..