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Celebrating St. Patrick's Day means different things to different people -- whether they're Irish-American or not. For some, it means wearing their brightest green clothes for the day or attending a parade, while others like to meet friends at a neighborhood pub for a pint (or more) of Guinness. I, of course, prefer to celebrate with food. C'mon -- are you surprised?
If you really want to get into the spirit of the holiday and celebrate all things Irish, look no further than a traditional Irish meal. Before you settle for corned beef and cabbage (especially if certain family members are not keen on corned beef), you might find it interesting that corned beef -- as a substitute for bacon -- served with cabbage is an Irish-American invention.
This simple, delicious soup is my tribute the Irish love for cabbage and bacon. I recommend serving it with a hearty homemade or store-bought Irish soda bread.
Beannachtai na feile Padraig! (Say THAT ten times fast.) Happy St. Patrick's Day!
CABBAGE AND BACON SOUP
Makes 6 to 8 servings
6 bacon slices, cut into 1-inch long pieces
1 large onion, chopped
2 medium carrots, diced into ½-inch pieces
2 garlic cloves, minced
1 medium head cabbage (2 pounds), cored and sliced into ½-inch-wide strips
1 quart reduced-sodium chicken broth
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Place the bacon in a large saucepan and cook over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour out all but 2 tablespoons of fat from the pot and return the pot to the heat.
Add the onion and carrots and cook, stirring often, until the onion is golden, or about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Stir in the cabbage. Add the broth, 2 cups water, and the thyme, and bring to a boil over high heat.
Reduce the heat to medium-low and cover the pot, leaving the lid slightly ajar. Simmer until the cabbage is very tender, about 45 minutes. During the last 5 minutes, stir in the bacon. Season with salt and pepper. Serve hot.
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