St Patrick's Day, it's one day of the year that non Irish people become Irish. For some reason every 17th March I want to cook something different to celebrate St Patrick's day.
This year I decided to do a entrée, main and dessert. So for my entrée I made this soup. I should call this my never enough soup, because when I make it my family love it and then complain there is never enough (I sing never enough, never, never, from The Greatest Showman, every time a make this).
Now I kept the ingredients the same as the original recipe, but changed the quantities and cooking times to what made sense to me.
So here you have a soup I make for my family that they love, which I seem to never make enough of.
This year I decided to do a entrée, main and dessert. So for my entrée I made this soup. I should call this my never enough soup, because when I make it my family love it and then complain there is never enough (I sing never enough, never, never, from The Greatest Showman, every time a make this).
Now I kept the ingredients the same as the original recipe, but changed the quantities and cooking times to what made sense to me.
So here you have a soup I make for my family that they love, which I seem to never make enough of.
Recipe
Recipe adapted from Clodagh McKenna's cookbook Clodagh's Kitchen Diaries
Serves 6
50g butter
100g smoked streaky bacon or pancetta, diced
240g potatoes, peeled and diced
2 garlic cloves, crushed
1 onion, chopped
1 litre chicken or vegetable stock
2 teaspoons fresh thyme
300g tomatoes, chopped
400g cabbage, shredded
Salt and pepper, to taste
Put a heavy bottomed saucepan over a medium heat. Add the butter, and when it has melted, stir in the bacon, potatoes, garlic and onion. Cover and cook, stirring, occasionally, for 10 minutes.
Add the stock, thyme and tomatoes, bring to the boil. Add the cabbage, bring back to the boil, reduce heat and cook for about 20 minutes, until all the vegetables are tender. Season with salt and pepper, to taste.
Serve hot with crusty bread.
Serves 6
50g butter
100g smoked streaky bacon or pancetta, diced
240g potatoes, peeled and diced
2 garlic cloves, crushed
1 onion, chopped
1 litre chicken or vegetable stock
2 teaspoons fresh thyme
300g tomatoes, chopped
400g cabbage, shredded
Salt and pepper, to taste
Put a heavy bottomed saucepan over a medium heat. Add the butter, and when it has melted, stir in the bacon, potatoes, garlic and onion. Cover and cook, stirring, occasionally, for 10 minutes.
Add the stock, thyme and tomatoes, bring to the boil. Add the cabbage, bring back to the boil, reduce heat and cook for about 20 minutes, until all the vegetables are tender. Season with salt and pepper, to taste.
Serve hot with crusty bread.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060713340884/
Pin it: www.pinterest.com.au/pin/399413060713340884/
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