This is a recipe that follows Rule No. 1. I have never changed the recipe from the way Aunt Rae made it. Not yet, anyway.
4 slices bacon, cooked until crisp, bacon fat reserved
2 tablespoons reserved bacon fat or butter
1/4 cup chopped onion or shallot
1/4 cup chopped celery
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
2 cups shredded green cabbage
1 cup sliced carrots
1 bay dried leaf or 3 fresh
sour cream and parsley for garnish
Heat bacon fat (Aunt Rae always used bacon fat) or butter in a 4-quart stock pot, and sauté onion and celery until tender. Add flour, salt and pepper and mix into a paste. Add broth a little at a time, stirring well. Add cabbage, carrots and bay, and bring to a boil Reduce heat and simmer for 15 minutes. Serve garnished with a dollop of sour cream and sprinkled with parsley. Crumble cooked bacon on top.
Serves 2 as a main course, 4 as a starter.
Note: I made this batch of soup with some reserved bacon fat, and didn’t add any crumbled bacon to the finished soup. It was great!