Irish country soup
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
Irish
COURSE
Starter
Method
Remove the rind from the bacon if necessary.
Prepare the vegetables
Cut the bacon into 5mm dice approx. Blanch the bacon cubes in cold water to remove some of the salt. Drain and dry on kitchen paper.
Sauté in a little olive or sunflower oil until the fat runs and the bacon is crisp and golden. Add potatoes, onions and crushed garlic. Sweat for 10 minutes and then add diced tomatoes and any juice. Season with salt, pepper and sugar. Cover with stock and cook for five minutes.
Add the finely chopped cabbage and continue to simmer just until the cabbage is cooked. Taste and adjust seasoning. Sprinkle with lots of chopped parsley and serve.
Ingredients
175g un-smoked streaky Irish bacon
olive or sunflower oil
150g potatoes, peeled and chopped into 5mm pieces
50g onions, finely chopped
1 small garlic clove (optional)
450g very ripe tomatoes, peeled and diced or 400g tin of tomatoes and juice
salt
freshly ground pepper
½-1 tsp sugar
750ml homemade chicken stock or vegetable stock
50g cabbage, finely chopped
chopped parsley, to garnish
Method
Remove the rind from the bacon if necessary.
Prepare the vegetables
Cut the bacon into 5mm dice approx. Blanch the bacon cubes in cold water to remove some of the salt. Drain and dry on kitchen paper.
Sauté in a little olive or sunflower oil until the fat runs and the bacon is crisp and golden. Add potatoes, onions and crushed garlic. Sweat for 10 minutes and then add diced tomatoes and any juice. Season with salt, pepper and sugar. Cover with stock and cook for five minutes.
Add the finely chopped cabbage and continue to simmer just until the cabbage is cooked. Taste and adjust seasoning. Sprinkle with lots of chopped parsley and serve.
