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“In 'Sunday Soup' by Betty Rosbottom”
1hr 5mins

Ingredients Nutrition

  • 4 slices bacon, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 12 cups chopped leeks (white and light green parts only)
  • 1 tablespoon minced garlic
  • 5 cups chicken stock (homemade is preferred)
  • 4 cups coarsely chopped savoy cabbage
  • 4 ounces snow peas, ends trimmed, cut into 1/2-inch pieces on the diagonal
  • 1 bunch green onion, including 2 inches of green tops, cut on the diagonal into 1/2 inch thick slices
  • kosher salt
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. In a heavy soup pot set over medium heat, saute bacon pieces until golden and crisp; using slotted spoon, transfer bacon to paper towels to drain; remove and discard drippings in pan.
  2. Return pan to medium heat; add in olive oil.
  3. When hot, add in the leeks; stir/saute until softened, about 3 minutes.
  4. Add in garlic and stir/saute for 1 minute.
  5. Add in stock and bring mixture to a simmer; add in cabbage, snow peas, and green onions; cook until cabbage has wilted and snow peas and green onions are crisp-tender, for about 3 minutes.
  6. Taste soup; season with salt as needed.
  7. To serve: ladle soup into 4 bowls and garnish each serving with bacon and parsley; serve immediately.

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