Bacon and Cabbage Soup

Bacon and Cabbage Soup

Epicurious |  March 2007

Paul Flynn

Editor's Note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.  In Ireland, boiled bacon and cabbage is a domestic staple. The bacon is usually a "collar" or shoulder, a moderately marbled cut with less fat than American bacon but a bit more than Canadian. The ingredients are boiled together and served with potatoes and a parsley cream sauce.  Among contemporary Irish chefs, it's become popular to reinvent this hearty, homey recipe in the more rarefied form of bacon and cabbage terrine. Flynn's version, however, stays closer to dish's comforting roots, while adding a touch of elegance. Yield: Makes 4 servings   1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon 3 tablespoons 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 bay leaves 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces    In small saucepan, combine bacon and cold water to cover. Cover, bring to 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. In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to 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. Working in 3 batches, in blender purée 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.

• I made this soup once using 5 slices of regular strip bacon instead of Irish bacon and it was delicious! I thought it was so rich that I could double the recipe with the same amount of bacon but it came out way too watery. Then I had twice as much mediocre soup to force on my small family. Because I made the two batches within a week of one another, I overdosed on it so I won't be making it again. But if you stick to the recipe and only double it if you have a lot of mouths to feed at once, then I think it's a divine soup.
  
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• So happy to have found this recipe. I did a healthier version using turkey bacon and browned it with the onion. I also used low sodium broth (added very little additional salt). Also, I substituted cannellini and butter beans in place of potatoes. I left the soup chunky. It was tasty, filling, and quite healthy. What more could you ask?
  
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• I doubled this recipe and used leftover ham instead of bacon. Ham was pretty salty even after boiling, so I cut the salt in the recipe by half. Good recipe for St. Patrick's Day communal lunch at the office - or for any blustery day. Very good!
  
• Loved the recipe. Used regular bacon that was fried crisply as Irish and Canadian bacon are nearly impossible to get here. Only blended half the veg so there would be chunky bits. Practiced restraint on the seasoning so that guests could season to their taste. Recipe is a keeper!
  
• Turned out great. I used six pieces of regular bacon instead. & after boiling them, pan fried them normally to get crispy edges. Friends asked for the recipe, and my honey asked for thirds.