Puree of Potato Cabbage and Ricotta
Ingredients
- 4 strips bacon
- 1 tablespoon butter
- 1/2 cup diced celery
- 1 cup sliced leek
- 1/2 cup diced onion
- 4 - 5 cups diced potatoes
- 4 cups chopped savoy cabbage
- 8 cups unsalted chicken stock
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 bay leaf
- 1 1/2 cups whole milk ricotta
- 1/2 cup sour cream
- 3 green onions, thinly sliced
- Grated cheddar for garnish
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