Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               pint  chicken stock
  1 1/2         pounds  cabbage -- thickly sliced
  1 1/2         ounces  butter
  1         tablespoon  sunflower oil
  2                     chopped onions
  1              large  potato -- peeled and diced
  1               pint  water
     1/2          pint  milk
  6                     rashers -- thickly sliced,
                        -- chopped and fried
  6             slices  bread -- slightly stale,
                        -- diced and fried in
  1              ounce  butter

Preparation:

Simmer Chicken Stock and Cabbage for 6 minutes. Drain reserving stock. In a pan gently fry the Onions for 10 minutes. Add the Potato and cook for a further 3 minutes. Pour on the hot Cabbage Stock and simmer for 25 minutes. Add the cooked cabbage and water. Bring back to the boil and season to taste. Leave to cool for 5 minutes, the lift out about 12oz/350g of the cooked cabbage; process or chop this cabbage and keep warm. Liquidise remaining soup and blend with the milk. Reheat and adjust seasoning to taste. To serve, prepare and garnish with Crutons and Rashers as above or Toasted Bread and Butter.

Nutritional Information:

262 Calories (kcal); 15g Total Fat; (49% calories from fat); 6g Protein; 28g Carbohydrate; 32mg Cholesterol; 993mg Sodium