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Bacon and Cabbage Soup

From Paul Flynn and Sally Mc Kenna’s
Irish Food , Fast and Modern.

1 Med Onion finely diced
50g (2oz.) Butter
2 large Potatoes, peeled and diced
1 small head Spring Cabbage-chopped
600ml (1 pt.) Chicken or Ham Stock
175g (6 oz) diced cooked rashers or cooked ham.
Sweat the onion in the butter
Add the potato and cabbage.
Cook for about 2 mts.
Add the stock and bay leaves.
Bring to the boil and cook until the potatoes are soft.
Remove the bay leaves and liquidise the soup.
Add the cooked rashers or ham.
Season with salt and black pepper.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef