Sophie Conran's cabbage and pork pot

A few basic ingredients make a calming and reviving soup. It is gorgeous to behold and nectar for the taste buds.

Serves four

2 tbsp olive oil
50g/2oz butter
1 onion peeled and chopped
1 leek cleaned, trimmed and chopped
4 carrots peeled and chopped
550g/11/4lb cured smoked pork loin
1/2 Savoy cabbage trimmed, cored and sliced
1 handful of chopped fresh flat-leaf parsley
sea salt and freshly ground black pepper

• Heat the oil and butter in a large pan, and drop in all the vegetables except the cabbage.
• Season with pepper and fry until soft – about 20 minutes.
• Add the pork to the pot and cover with water. Bring to gentle simmer and cook for 1 hour.
• Remove the meat from the pot, add the cabbage and cook for 5 minutes.
• Slice the meat into finger-sized pieces and put back into the soup with the parsley.
• Season to taste and serve once the cabbage is cooked.

   

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