I adapted the recipe from a KCRW Good Food interview with Mark Peel, chef-owner of Campanile restaurant. Simple ingredients come together in a very sophiticated way. The result is elegant, yet rustic with a lot of flavor.
- 8 slice thick bacon (avoid the heavily smoked or flavored varieties if possible)
- 1 tablespoon olive oil
- ½ savoy cabbage sliced in chiffandes “slaw-style”
- 3 carrots, thinly sliced crosswise
- 2 cup celery hearts (white and light green interior with leaves) roughly chopped
- 2 cup chicken broth
- 6 cup water
- ½ teaspoon salt
- plenty of freshly cracked black pepper
Chop the bacon into 1‑inch pieces. Heat a 5½ qt sauce pot over medium hrat. Add the olive oil and cook the bacon bits until they have rendered most of their fat and are beginning to get crisp
To the bacon add the thinly sliced chiffanades of cabbage with sliced carrots. Sautéed the veggies until softened somewhat. Then add the coarsely celery, leaves and all. Stir to well to coat the mixture with the bacan fat.
Add 2 cups of chicken broth and six cups of water to the pot and gently simmer the mix about ½ hour. Season with salt and plenty of freshly cracked black pepper. Continue to heat the soup over ow heat another 6 or 7 minutes to bring the seasoning into balance.
Ladle the soup into large flat bowls so as to savor its fragrance and serve hot, with more cracked pepper.