- 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
- Additions: white beans, carrot, celery, fresh thyme or rosemary
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.
Yield: Makes 4 servings
From Epicurious, adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.