• 1/2 lb. bacon, coarsely chopped
• 12 C. shredded green cabbage (about 2-1/2 lbs.)
• 1 medium onion, chopped
• 2-1/2 qts. chicken stock or five (16-oz.) cans broth
• 1 C. half-and-half
• 2 tsp. salt (depending on saltiness of broth)
• 1/2 tsp. milled pepper
• Grated Swiss cheese

In a large stockpot, fry bacon until crisp over medium-high heat. Remove and set aside. To 2 Tbs. drippings in the pan, add the cabbage and onion, reduce heat to medium and sauté, stirring occasionally, for 10 minutes or until the cabbage is wilted. Do not let it brown. Add the chicken stock and simmer until the cabbage and onions are tender, stirring often. Remove from heat and transfer 3 C. (mainly cabbage) of soup to a blender and puree. Return to soup pot and stir in the half-and-half, salt and pepper. Serve garnished with crisp bacon and shredded Swiss cheese.

Yield: 14 C. soup