*Cabbage Soup with Cheese*
Serves 4 to 6

My goodness but this is tasty.  Just perfect for these cooler autumn nights when one has been out and about in the chill.  Makes a sturdy lunch, and a delicious light supper, especially when accompanied with some crusty bread or homemade scones!

8 ounces streaky bacon chopped
1 medium onion, peeled and chopped
1 bunch spring onions, chopped
1/2 head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
2 1/2 pints chicken stock
1 tsp dried parsley
1/4 tsp dried chervil
1/4 tsp dried tarragon
1/4 tsp dried chives
salt and freshly ground black pepper to taste
4 ounces emmenthaler cheese, grated
4 ounces strong cheddar cheese, grated
6 ounces double cream
1/2 tsp dried dill tops
a few dashes of tabasco sauce

Heat a large saucepan over medium high heat.  Add the bacon and cook, stirring, until partially crisp.  Scoop out with a slotted spoon and set aside.  Add the chopped onions and cabbage to the drippings.  Cook and saute for about 5 minutes, or until the onion is soft, stirring occasionally.  Add the potatoes and chicken broth.  Stir in the parsley, chervil, tarragon, chives and potatoes.  Bring to the boil.  Immediately reduce the heat to low, and simmer for 30 minutes, or until the potatoes are quite tender.  Just before serving add the cheeses and cream.  Stir to melt the cheese and heat without boiling.  Add the bacon, dill and tabasco sauce.  Taste and adjust seasoning as necessary.  Serve hot.  Do Not Boil.