Gabure Soup

• 2 tablespoons butter, divided
• 1 pound bacon or ham, cut into 1-inch-thick strips
• 1 onion, coarsely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper plus more to taste
• 1/4 teaspoon ground fennel
• 2 carrots, coarsely chopped
• 2 waxy potatoes, peeled and coarsely chopped
• 4 cups chicken stock
• 1/2 head green cabbage, coarsely chopped
• Salt, to taste
• 1 cup frozen peas
• 1 small handful fresh parsley, chopped
• 1/2 fresh parsley

1. Warm 1 tablespoon of the butter in a skillet over medium-low heat, then add the bacon or ham strips.
2. Brown the pork, about 4 minutes per side, then set aside to cool, about 5 minutes.
3. Once cool, cut into bite-sized chunks and set aside.
4. In a stockpot, warm the other 1 tablespoon of butter over medium heat, then add the chopped onion.
5. Saute until soft and translucent, about 5 minutes.
6. Add the garlic, thyme, pepper and fennel and saute until aromatic, about 1 minute.
7. Add the carrots, potatoes, bacon or ham chunks and chicken stock.
8. Bring to a boil then reduce to medium-low and simmer for 10 minutes.
9. Add the cabbage and simmer until all of the vegetables are tender, about 5 minutes.
10. Taste and add salt and pepper if needed.
11. Add the frozen peas and simmer until bright green, about 2 minutes.
12. Remove from heat, stir in the parsley and serve.

butter, bacon, onion, garlic, thyme, black pepper, ground fennel, carrots, potatoes, chicken stock, green cabbage, salt, frozen peas, handful fresh parsley, parsley

Taken from www.foodandwine.com/recipes/gabure-soup (may not work)