Best Irish Bacon And Cabbage Soup Recipes

Traditional Irish Bacon, Cabbage, and Parsley Sauce image

Provided by Martha Stewart

Number Of Ingredients 6

4 pounds Irish boiling bacon
1 Savoy cabbage, trimmed, quartered, and cored
4 tablespoons unsalted butter
Freshly ground black pepper
Parsley Sauce
Boiled Yukon gold potatoes, for serving

Steps:

Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

Bacon and Cabbage Soup image

Provided by Paul Flynn

Yield Makes 4 servings

Number Of Ingredients 9

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

Steps:

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.