Sweet Potato, Bacon, and Savoy Cabbage Soup

This Sweet Potato, Bacon, and Savoy Cabbage Soup is perfect for anyone who loves the smoky flavor of bacon.

This soup, with it's milky base, kind of resembles a chowder. However, it is thickened with a few tablespoons of quick cooking oats instead of flour, like they do it in Scotland with soups like mussel brose, a stew made with milk and oatmeal.

While this soup is flavored with bacon, it is very vegetable forward, with lots of sweet potatoes and savoy cabbage.

This soup is inspired by an item on the menu of a restaurant, Ginger and White in the neighborhood of Hampstead, London, which is evidently the priciest area in the city.

The soup is hearty enough to make a meal, yet still not too heavy.

For those who gluten intolerant, you can still enjoy a chowder-like soup that doesn't include wheat.

Ingredients for this sweet potato, bacon, and savoy cabbage soup: 

• Bacon! Of course! You can use either 6 slices of thick cut bacon, or 9 slices of "regular" bacon. 
• Yellow onion and garlic. 
• Sweet potatoes - peeled and cut into 1/2 inch cubes. 
• Grated nutmeg. 
• Savoy cabbage, finely chopped. 
• Chicken stock. 
• Whole milk. 
• A couple of tablespoons of rolled oats. 

About Savoy Cabbage: 

Savoy cabbage is sturdy like green cabbage but crinkly like Napa cabbage. If you can't find it, you can substitute Napa cabbage or a combination of both Napa and green cabbage.

If you can find Savoy cabbage with the outer dark green leaves, definitely buy it. I wasn't able to find it with the dark green leaves, but if you can, it will add a gorgeous green accent color to your soup.

How to make sweet potato, bacon, and savoy cabbage soup:

First, cook the bacon to render the fat. Add the onions and garlic and cook until the veggies are soft and tender.

Next, add the sweet potatoes and cook them until they are softened. Add the cabbage, let it wilt, and then add the chicken stock.

Once the stock is boiling, add the milk and bring the soup to a simmer. Finally, add the oatmeal to thicken.

I garnished this soup with bits of fresh thyme, along with salt and pepper.

This soup is smoky and delicious. It's best the day that it is made, but you can save leftovers to reheat a day or two later.

Welcome to Soup Saturday Swappers! The theme for this month is Soups With Oats - our host is Sneha's Recipe.

• Vegetable Oats Soup by Making Miracles
• Irish Leek and Oat Soup by Pandemonium Noshery
• Savory Oat Congee by Culinary Adventures with Camilla
• Sweet Potato, Bacon and Savoy Cabbage Soup by Karen's Kitchen Stories
• Vegetarian Oats Soup by Sneha's Recipe

This soup was adapted from The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City by Alexandra Crapanzano. The book is a tour of the finest restaurants of London. My friend Sally of Bewitching Kitchen convinced me to buy it.

Sweet Potato, Bacon, and Savoy Cabbage Soup

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Yield: 6 servings

Author: Karen Kerr

This Sweet Potato, Bacon, and Savoy Cabbage Soup is perfect for anyone who loves the smoky flavor of bacon.

Ingredients:

• 6 thick slices, or 9 regular slices, of bacon
• 1 large yellow onion, chopped
• 2 cloves garlic, smashed
• 1 large sweet potato, peeled and cut into 1/2 inch pieces
• Pinch of grated nutmeg
• 1/2 of a Savoy cabbage, thinly sliced
• 2 1/2 cups chicken stock
• Salt and pepper to taste
• 2 cups whole milk
• 3 tablespoons quick cooking oats
• Fresh thyme for garnish

Instructions:

1. Slice the bacon into 1/2 inch pieces and cook the bacon in a large pot over low heat until most of the fat has rendered. 
2. Add the onion and garlic and stir with the bacon. Cover the pot and cook for 10 minutes over low heat until softened. 
3. Add the sweet potato pieces and the nutmeg, cover, and cook for 5 minutes. 
4. Add the cabbage and cook, stirring until wilted, about 3 to 5 minutes. 
5. Add the stock and bring to a boil. Add salt and pepper to taste and reduce the heat to a simmer. 
6. Add the milk and bring to a simmer. Stir in the rolled oats and simmer an additional five minutes. 
7. Add the soup to bowls and garnish with fresh thyme. 

Calories
213.61

Fat (grams)
10.08

Sat. Fat (grams)
3.94

Carbs (grams)
18.39

Fiber (grams)
2.11

Net carbs
16.28

Sugar (grams)
8.66

Protein (grams)
12.45

Sodium (milligrams)
535.19

Cholesterol (grams)
28.21

https://www.karenskitchenstories.com/2020/08/sweet-potato-bacon-and-savoy-cabbage.html

Karen's Kitchen Stories

soup, savoy cabbage, sweet potato

Soup

English

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