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Garbure
a comprehensive, end-of-season French soup.
2 c. sturdy greens, cleaned and shredded
1/2 lb. bacon( canadian bacon, pancetta or country ham with some fat will be even better)
1 leek, white part only, cleaned and diced
salt and pepper
1 carrot, peeled and diced
1 medium turnip, peeled and diced
1 c. rutabaga, diced
3 large cloves garlic, minced
4 c. cabbage (preferably savoy), cleaned and shredded
3 1/2 c. chicken stock
1 bay leaf
fresh thyme
Blanch greens if very tough. Squeeze out excess water and reserve. Brown bacon well. Add leeks and cook five minutes, stirrring often. Remove and reserve bacon bits. Add carrot, turnip, rutabaga and garlic to leek and bacon fat. Cook until just tender 10-15 min. Add cabbage, and cook 10 min. more, until wilted. Add greens, stock, bay leaf, thyme. Cook 5 more min. Serve with bacon bits scattered on top.