Cabbage and Rice Soup with Bacon
- In large saucepan set over medium heat, cook bacon for 5 minutes or until crisp. Using slotted spoon, transfer bacon to paper towel–lined plate to drain. Discard fat and return pan to heat. Add olive oil; cook leeks and carrots, stirring occasionally, for 5 minutes or until golden.
- Increase heat to high; pour in wine and bring to boil, cooking for 5 minutes or until wine is reduced to about 1/4 cup. Stir in cabbage, chicken broth, rice, bay leaves and salt. Bring to boil, then reduce heat to medium-low; cover pan and simmer for 20 minutes or until rice is tender. Remove and discard bay leaves. Stir in pepper.
- In bowl, beat egg, then gradually stir in 1 to 2 cups of broth skimmed from soup. Add egg mixture to soup; cook, stirring constantly, for about 2 minutes or until soup has thickened slightly. Spoon into bowls; sprinkle with reserved bacon.
Recipe provided by Chef Sharon Sanders
Cooking Method: Sauté / Pan Fry
World Cuisine: French
Product: Extra Light