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St. Patrick's Day: Irish Bacon & Cabbage Soup

Source of Recipe


Epicurious



List of Ingredients



• 1 (1/3-pound) piece Irish bacon (available at specialty food shops)
  
• 3 Tbsp unsalted butter
  
• 1 medium onion, finely chopped
  
• 2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
  
• 5-1/2 cups chicken stock or low-sodium chicken broth
  
• 4 Turkish baby leaves
  
• 2 tsp kosher salt
  
• 1/2 tsp freshly ground black pepper
  
• 1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces
  






Instructions



1. In small saucepan, combine bacon and cold water to cover. Cover, bring to a boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.
   
   
2. In 6-quart heavy stockpot over moderate heat, melt butter. Add onion and saute, stirring, until softened, about 3 minutes. Add potatoes and saute 2 minutes. Add stock, bay leaves, salt, and pepper, and bring to a boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves.
   
   
3. Working in 3 batches, in blender, puree soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.
   
   Makes 4 servings.