Ingredients

• 1 tbsp olive oil
• 1 clove garlic
• chopped
• 2 baby leeks
• finely chopped
• 3 rashers bacon
• finely chopped
• ½ Savoy cabbage
• shredded
• 500ml/18fl oz hot chicken stock
• 2 tbsp fresh parsley
• finely chopped
• 2 tbsp olive oil
• salt and freshly ground black pepper

Directions

• To make the soup
• heat the olive oil in a saucepan over a medium heat. Add the garlic and leeks and fry 2-3 minutes.
• Add the chopped bacon and continue to fry for another 3-4 minutes to brown the bacon.
• Add the cabbage and fry
• stirring regularly
• for 2-3 minutes
• until soft.
• Add the chicken stock and bring to the boil
• then reduce the heat and simmer for 10 minutes.
• Use a hand-blender to liquidise the soup and season
• to taste
• with salt and freshly ground black pepper.
• To make the parsley oil
• place the chopped parsley and the olive oil in a bowl and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pour the soup into a warm bowl and drizzle with the parsley oil.