Bacon and cabbage soup
SERVES
4
PEOPLE
PREP TIME
4
MINUTES
COOKING TIME
20
MINUTES
CUISINE
Irish
COURSE
Starter
Method
Heat a drizzle of oil in a large saucepan or casserole over a medium high heat. Cook the bacon until crisp and then remove from the pan leaving the hot oil and bacon fat behind.
Turn the heat down slightly to medium and add the onion, season with sea salt and plenty of freshly cracked black pepper, cooking for a couple of minutes until soft. Add the thyme leaves and bay leaf along with potatoes, carrot and celery. Stir everything around the pan for a further 5 minutes and then add the garlic, continuing to cook for another minute.
Return the bacon to the pan and then add the stock. Turn the heat back up to medium high and bring to the boil and check the seasoning, adding more black pepper if needed. Turn the heat down to medium and let simmer for 10 minutes. Add the cabbage and simmer for a further 5 minutes. Add the chopped parsley last and serve hot in deep bowls with some buttered bread.
Ingredients
olive oil
8 unsmoked rashers, cut into thick pieces
1 medium onion, peeled and finely chopped
Few sprigs of thyme, leaves only
1 bay leaf
500g potatoes, peeled and cut into ½ inch cubes
1 carrot, medium dice
1 celery, finely diced
2 cloves of garlic, crushed
1.5 litres of chicken stock
Sea salt & black pepper
120g green cabbage leaves, roughly chopped
Big handful of fresh parsley, finely chopped
Method
Heat a drizzle of oil in a large saucepan or casserole over a medium high heat. Cook the bacon until crisp and then remove from the pan leaving the hot oil and bacon fat behind.
Turn the heat down slightly to medium and add the onion, season with sea salt and plenty of freshly cracked black pepper, cooking for a couple of minutes until soft. Add the thyme leaves and bay leaf along with potatoes, carrot and celery. Stir everything around the pan for a further 5 minutes and then add the garlic, continuing to cook for another minute.
Return the bacon to the pan and then add the stock. Turn the heat back up to medium high and bring to the boil and check the seasoning, adding more black pepper if needed. Turn the heat down to medium and let simmer for 10 minutes. Add the cabbage and simmer for a further 5 minutes. Add the chopped parsley last and serve hot in deep bowls with some buttered bread.
