Country Soup

Step 1

Prep: Remove the rind from the bacon if necessary. Cut the bacon into approx. 5mm dice and finely chop the cabbage. 2. Bring a pot of water to a boil. Add in the bacon cubes and let them cook for 2 minutes. Remove the bacon from the boiling water and transfer it into a bowl of cold water. After a few minutes in the cold water, remove the bacon and pat it dry using paper towels. 3. Heat a little olive oil in a large saucepan over medium heat. Add the bacon and sauté until the fat has rendered and the bacon is crisp and golden. Remove with a slotted spoon and set aside. 4. Add the potatoes to the pan and sweat in the rendered fat for about 10 minutes, stirring occasionally. Stir in the Ballymaloe 100 Recipe Sauce, then pour in enough stock to just cover the potatoes. Simmer for 5 minutes. 5. Add the chopped cabbage and continue to cook for a further 5–10 minutes, until the cabbage is tender and the potatoes are fully cooked. 6. Taste and adjust seasoning as needed. Stir the reserved bacon back through and sprinkle generously with chopped parsley.