Creamy Cabbage and Double Smoked Bacon Soup

Heat the oil in a large sauce pan over medium-high heat add the sausage and cook until cooked, about 7-10 minutes, breaking it up as you go and set it aside.

Add the bacon to the same pan and cook until the fat renders, about 7-10 minutes and set it aside reserving 1 tablespoon of grease in the pan.

Add the onion, carrot and celery and saute until tender, about 10-15 minutes.

Add the garlic and saute until fragrant, about a minute.Puree half of the beans in a food processor with some of the chicken stock.

Add the chicken stock, sausage, bacon, beans, pureed beans, cabbage, oregano and bay leaf and bring to a boil, reduce the heat and simmer until the cabbage is tender, about 10-15 minutes.Season with salt and pepper, mix in the cream and parsley and remove from heat.

Serve garnished with grainy mustard.