Thursday, March 27, 2008


Still on our March Madness, this is a great rustic Irish soup that's easy to do ahead of time. I've made this a bunch of times and still love it. The brown soda bread goes brilliant with this too.
1 medium white onion - sliced
1 garlic clove
1 green cabbage/Savoy cabbage - cored and roughly sliced
1 1/2 lbs. white potatoes (yukon gold) - chopped in small chunks
1 quart (4 cups) vegetable / chicken broth
2 springs of thyme
olive oil

In medium hot soup pot saute the onions for 3-4 mins in 1 tbsp olive oil. Add in chopped garlic and cabbage. Stir and cover for 8-9 mins. or until cabbage begins to soften. You don't want too much color on the onions as they'll give the soup a dark color when finished. Once softened add chopped potatoes and thyme and mix everything together for about 2 minutes. Add 2 cups broth, bring to a boil and reduce to simmer for about 20 mins. approx or until potatoes are cooked. Once ready begin to blend in batches. DON'T OVER-FILL THE BLENDER AS HOT LIQUID EXPANDS. IT WON'T BE PRETTY! Add 2 more cups broth to batches while blending. Return blended soup to clean pot, taste and season.

To see my video on making this soup visit my online cooking show on youtube.


stephanie said...

about how many people does this soup serve? it sounds wonderful!

The H.I. said...

Hi Stephanie--
I'd say this will serve about 4 appetizer portions.

Enjoy & Happy Paddy's Day!