This soup is made with an assortment of vegetables and a touch of bacon and finished off with a sprinkling of Parmesan cheese. For a complete meal, serve alongside some 'fresh from the oven' French bread.
4 strips of bacon, diced
2 onions, sliced
1 turnip, peeled and sliced
2 carrots, peeled and diced
2 potatoes, peeled and diced
1 head cabbage, cored and shredded
4 cups chicken broth
2 cups water
1 tablespoon chopped fresh flat-leaf parsley
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons freshly grated Parmesan cheese
- In a large stockpot combine bacon, onions, turnip, carrot, potato, cabbage, broth, water, parsley and bay leaf. Bring to a boil and simmer, covered, for 1 1/2 to 2 hours.
- Remove bay leaf and stir in salt and pepper. Spoon into soup bowls and sprinkle Parmesan cheese on top to serve.
Makes 6 servings.