Recipe by Laura Rege
This recipe first and main seemed in our Harvest 2020 downside. Score the magazine right here.
Start to Construct: 30 minutes
- 3 slices bacon
- 2 tbsp. olive oil
- 1 onion, halved and thinly sliced
- 3 cloves garlic, thinly sliced
- 1/4 cup dry sherry
- 4 cups rooster stock
- 3/4 cup drained sauerkraut
- 2 cups (packed) shredded kale
- 2 cups (packed) shredded Savoy cabbage
- 4 slices (about 1 walk thick) country bread
- 2 cups (4 oz.) shredded Gruyère
1. In an incredible pot, cook dinner the bacon over medium heat, turning every so often, till crisp, about 8 minutes. Transfer to a plate lined with paper towels. Pour off the drippings. Damage the bacon into tremendous pieces.
2. In the identical pot, heat the oil over high. Add the onion and season with salt. Cook dinner, stirring in most cases, till the onion is deep golden, about 5 minutes. (Add water by the tablespoon if browning too quick.) Move within the garlic till fragrant, about 1 minute.
3. Add the sherry; stir till absorbed, about 15 seconds. Add the stock and sauerkraut. Lift to a boil. Add the kale and cabbage; season. Simmer for 2 minutes. Receive from heat.
4. Preheat the broiler. Organize the bread on a baking sheet. Toast one aspect, then steal from the broiler and flip the toasts. Top with the cheese and broil till the cheese is bubbly. Ladle the soup into bowls. Top with the bacon and the toasts.