Connemara Soup
Description
Submitted by: Simon Pearce Restaurant
Ingredients
At a glance
Restaurant Recipes
Soups
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
1 large onion
½ lb bacon, diced
1 tbs garlic, chopped
2 large potatoes, diced
1 small head green cabbage
1 12oz. can diced tomatoes, drained
1 tbs sugar
½ cup tomato paste
1 qt. chicken stock
Methods/steps
In heavy stockpot, cook diced bacon until almost done. Drain grease, add onions and garlic and cook over medium/low heat until onions are tender.
In another large pot, cover potatoes with chicken stock and bring to a boil. Add to onion/bacon mixture and continue to simmer. Chop the cabbage fairly fine and cook with the rest until potatoes are done and cabbage is tender. Add tomatoes, sugar and salt and pepper to taste.
In another large pot, cover potatoes with chicken stock and bring to a boil. Add to onion/bacon mixture and continue to simmer. Chop the cabbage fairly fine and cook with the rest until potatoes are done and cabbage is tender. Add tomatoes, sugar and salt and pepper to taste.
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