Soup With Winter Vegetables

Preparation:

Preparation: Remove the tough outer leaves from the cabbage, cut it in half and remove the central core; cut it into strips and wash it carefully; peel the carrot, wash it and cut it into slices; clean the celery, wash it and cut it into strips or small pieces; peel the onion, wash it and cut it into thin slices. Put the sliced onion and the diced bacon in a saucepan with a little oil, brown over a moderate heat for a few minutes, stirring often with a wooden spoon; add the cabbage, the carrot, the celery and cover with water (about a liter and a half), salt a little and cook for about 30 minutes over a moderate heat. Serve the soup hot by sprinkling it with the remaining oil and sprinkling it with a pinch of freshly ground pepper; accompany it as desired with lightly toasted croutons.