Recipe by Chef Jacquie
1 pound of Irish bacon (regular bacon can be substituted)
2 onions, diced
2 carrots, peeled and sliced
2 stalks of celery, sliced
3 baby turnips, diced (or 1 large)
4 red potatoes, peeled and diced
1 head of cabbage, roughly chopped
8 cups of chicken stock (Vegetable stock can be substituted)
Salt and pepper to taste
In a large soup pot, over medium high heat, sauté bacon until crispy.
Add onions, carrots and celery, sauté for a few minutes; add broth and cabbage.
Raise heat to high and bring soup to a boil. When soup reaches boiling point, lower heat to simmer and cook for 30 minutes
Add potatoes and turnips and cook for another 30-40 minutes.
Taste and adjust salt and pepper
Serve this hearty soup with toasted or grilled bread. Perfect for celebrating St. Patty’s Day.
Erin go Bragh!
