Cabbage and Rice Soup with Bacon Recipe

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Type: Cabbage and Rice Soup with Bacon Free Cooking Recipe – Soups

All good!

Ingredients / Directions
4 ounces sliced bacon
2 tablespoons Filippo Berio Extra Light Olive Oil or Filippo Berio Olive Oil
2 leeks
white and green part
2 carrots
thinly sliced
1 cup(s) fruity white wine
1 head savoy cabbage
thinly sliced
3 (14.5 ounce) cans chicken broth
1 cup(s) medium or long-grain rice
2 dried bay leaves
1 teaspoon ground black pepper
1 egg Place the bacon slab on a cutting board. Cut crosswise at 1/2-inch intervals. Separating some of the pieces
scatter the bacon in a large pot set over medium heat. Cook
for about 5 minutes or until crisp.
Remove the bacon with a slotted spoon to a paper-towel-lined plate. Pour off and discard all the fat. Add the oil to the pot; heat until warm. Add the leeks and carrots. Cook
stirring occasionally
for about 5 minutes
or until golden.
Add the wine. Increase the heat to high. Bring to a boil and cook for about 5 minutes
or until reduced to about 1/4 cup(s). Add the cabbage
bay leaves
and 1/2 to 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low.
Cover partially and cook for 20 minutes
or until the rice is tender. Add the pepper. Remove and discard the bay leaves.
Beat the egg in a medium bowl. Gradually add 1 to 2 cup(s)s of broth skimmed from the soup. Add the egg mixture to the pot. Cook
stirring constantly
for about 2 minutes
or until the soup thickens slightly. Season with salt to taste.
Sprinkle each serving with the reserved bacon.

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