Cabbage and crispy bacon soup

Portions : 4

Preparation : 5 minutes

Cooking time : 50 minutes

INGREDIENTS

• 1 leek white, chopped
• 2 cloves of garlic, chopped
• 1 green cabbage, finely chopped
• 8 slices bacon, cooked crisp and chopped
• 2 L (8 cups) chicken stock
• 250 mL (1 cup) carrot, diced
• 5 mL (1 tsp.) herbes de Provence blend
• 1 lemon, juice
• 60 mL (4 tbsp) butter
• 45 mL (3 tbsp) cornstarch diluted in a little water
• Salt and pepper to taste

PREPARATION

1. In a saucepan, brown the leek in the butter.
2. Add the cabbage, garlic, carrot, herbs de Provence and broth and let cook for 45 minutes over low heat.
3. Add lemon juice and cornstarch and bring to a boil.
4. Add the bacon just before serving.