Camden New Journal - Recipe for Main course soup by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 3rd September 2008

Main course soup
I love these sorts of boil-ups and they are good for using up bits in the fridge.
It will freeze well, so either take it on your holiday or just freeze in portions for hungry mouths at the last minute.
The best result for the stock is to boil up a chicken carcass and remember to go light on adding salt as the bacon flavour may produce enough. Use any vegetables or pasta that you like.

Ingredients
Serves 4
1 tbsp olive oil
3 cloves garlic, peeled and crushed
1 onion, peeled and chopped
200g back bacon, remove rind and chop
4 small carrots, sliced
200g small broad beans
200g cabbage, cored, and chopped
500ml vegetable or chicken stock
Good splash soya sauce
Little fresh basil, torn
Salt and freshly ground black pepper.

Method
Put the olive oil into a large heavy-based casserole dish and add the garlic, onion and bacon. Fry gently for about five minutes or until the onion is nearly soft. Add the carrot, broad beans, cabbage, stock and soya sauce. Bring to the boil, reduce the heat to simmer, cover and cook for about 15 minutes. Check the flavour and add basil leaves and salt and pepper.
Cool and freeze or serve hot with chunks of nutty brown bread.

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