Irish Cabbage Soup Recipes

IRISH BACON AND CABBAGE SOUP

Steps:

• Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
• Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
• Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

POOR IRISH SOUP

Steps:

• Combine the stock, ham hock, and cabbage in a large stockpot; bring to a boil. Reduce heat to low; cover and cook until the potatoes are soft, about 30 minutes. Carefully separate the meat from the bone of the ham hock and dispose of the bone, adding the meat back to the soup. Stir in the cream; season with salt and pepper.

IRISH CABBAGE & POTATO SOUP

Steps:

• Melt the butter in a large saucepan; add onion and sauté for 2-3 minutes.Stir in thyme, green beans, cabbage (do not drain), potatoes and broth.Simmer on low heat for 10 minutes. Season to taste with salt & pepper.Serve with Irish soda bread, if desired. *Regular green beans can be used, just look for thethinner ones.

IRISH POTATO SOUP

Steps:

• Peel and dice the potatoes. Add to a sauce pan with salt, pepper, vegetable broth and water.
• Bring to a boil and cook 10-15 minutes until potatoes are tender.
• While the potatoes cook dice the onions and cut the cabbage into thin slices.
• When the potatoes are done pour the potato mixture into a blender and set aside for a little while to cool.
• Turn the heat on the sauce pan down to medium low and add the olive oil.
• Saute the onions for 2-3 minutes, then add the cabbage and thyme, and cook for 10 minutes.
• Turn the blender on and blend the potato mixture until smooth.
• Return the potato mixture to the sauce pan and mix with the cabbage.
• Add the cream and heat on low heat for 5 minutes.
• Sprinkle with some more pepper and thyme before serving.

IRISH COLCANNON SOUP

Steps:

• Prepare the leeks: Cut the root end from the leek and discard. Cut off the dark green tops and reserve to use for another purpose. With the remaining white and light green piece, cut down the leek lengthwise, into two parts. With each part, slice into thin slices. Place into a fine-mesh strainer and using your fingers, separate the leek slices into individual pieces, then rinse well with cold water. Set aside to drain until needed. You will need one or two leeks, depending on their size.
• Prepare the cabbage: Cut cabbage into quarters and remove the core. With each quarter, slice into thin slices, and then in half again if necessary, into thin slices no longer than 2 inches long. Remove any tough pieces. You will only need about 1/2 a head of cabbage. Set aside until needed.
• In a large pot, over medium heat, cook the bacon until crisp, about 5 minutes. Remove bacon to a paper-towel lined bowl, leaving the rendered fat in the pot and the heat on under the pot.
• Add the onions, leeks and cabbage to the pot and cook, stirring regularly, over medium heat until the vegetables are tender, about 10 minutes. Add the garlic and cook, stirring, an additional 30 seconds or so. Stir in the flour and cook, stirring, for 1 minute.
• Add the chicken broth and potatoes and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes. If soup seems like it doesn't have enough liquid, add a bit more chicken broth.
• When potatoes are tender, remove pot from heat and stir in heavy cream. Taste, season with salt and pepper, as needed. Spoon soup into bowls and garnish with bacon and green onion.

IRISH CABBAGE SOUP

Steps:

• 1. Add potatoes, onion, carrots and cabbage to boiling water. (parboil the cabbage separately for about 10 minutes if you prefer a milder cabbage flavor.) Add thyme,bay leaf, salt and pepper.
• 2. Bring to a boil and turn down to simmer for about 45 minutes or until vegetables are tender but not mushy.
• 3. Add half and half: heat but do not boil. Serve hot with crusty bread or rolls. Enjoy