Seasonal
Savoy cabbage soup with bacon
Serves 6
Ingredients
- 200g diced bacon
- 1 tin (425g) peeled tomatoes with juice
- 350-400 ml chicken broth
- Salt & Pepper
- 150g dark green savoy cabbage leaves (cut into fine strips)
- 30g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 150g potatoes, peeled, roughly diced
Directions
- Put bacon in a large saucepan.
- Heat the mixture to medium heat and leave until the bacon is evenly browned.
- Drain off excess fat. Add potatoes and tomatoes.
- In addition, the chicken broth (so much, until everything is covered).
- Season with salt and pepper.
- Bring the soup to a boil, reduce heat and simmer for about 20 minutes. In the end, the potatoes have to be cooked.
- Then stir in the savoy cabbage and let the soup simmer for a few more minutes.
- Melt the Kerrygold butter in a small saucepan until it turns brown and dribble a few drops onto the Irish soup. This completes the soup pleasantly.
