Categories: Main Dish, Soup

Ingredients

• 4 slices bacon, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 1/2 cups chopped leeks (white and light green parts only)
• 1 tablespoon minced garlic
• 5 cups chicken stock (homemade is preferred)
• 4 cups coarsely chopped savoy cabbage
• 4 ounces snow peas, ends trimmed, cut into 1/2-inch pieces on the diagonal
• 1 bunch green onion, including 2 inches of green tops, cut on the diagonal into 1/2 inch thick slices
• kosher salt
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. In a heavy soup pot set over medium heat, saute bacon pieces until golden and crisp; using slotted spoon, transfer bacon to paper towels to drain; remove and discard drippings in pan.

2. Return pan to medium heat; add in olive oil.
3. When hot, add in the leeks; stir/saute until softened, about 3 minutes.
4. Add in garlic and stir/saute for 1 minute.
5. Add in stock and bring mixture to a simmer; add in cabbage, snow peas, and green onions; cook until cabbage has wilted and snow peas and green onions are crisp-tender, for about 3 minutes.
6. Taste soup; season with salt as needed.
7. To serve: ladle soup into 4 bowls and garnish each serving with bacon and parsley; serve immediately.

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