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- Ingredients
- Recipe
- English Potato1 kg
- Onion1 unit(s)
- Garlic3 unit(s)
- Sliced pepperoni300 g
- Minced Bacon100 g
- Sliced Cabbage to taste
- Salt and pepper to taste
- Wash the potatoes, remove the skin, cut into pieces and place in a pot to cook with water, half a chopped onion, 1 clove of garlic and salt. Let it cook until it softens.
- Then transfer everything to a blender and blend until creamy. Reserve.
- In a pan, place the bacon, the sliced calabreza and a drizzle of olive oil... let it brown well. Add the other half of the finely chopped onion and the chopped garlic cloves until golden. Add the potato broth, stir and adjust the salt. Let it boil, stirring occasionally. Turn off the heat, add the chopped cabbage, stir and serve in a soup bowl, accompanied by garlic toast.
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