Boiled Bacon and Cabbage Soup

A comforting Irish soup featuring smoked gammon, vegetables, and creamy broth, honoring traditional flavors.

By @theculinarybee

Original recipe source

Cook time: 120 minutes

Servings: 6

Ingredients

• 750 g smoked gammon joint
• 1 onion
• 1 carrot
• 1 celery stick
• 2 bay leaves
• 0 fresh thyme
• 1 tsp black peppercorns
• 0 water
• 1 tbsp butter
• 1 tbsp olive oil
• 1 onion
• 2 carrots
• 2 celery sticks
• 2 garlic cloves
• 1 tsp dried thyme
• 400 g potatoes
• 1 l reserved gammon stock
• 0.5 Savoy cabbage
• 0 pulled gammon
• 150 ml double cream
• 0 freshly cracked black pepper
• 0 salt
• 0 fresh parsley

Instructions

1. Place the smoked gammon in a large saucepan with the onion, carrot, celery stick, bay leaves, fresh thyme, and black peppercorns. Cover with cold water and bring to a gentle simmer.
2. Cook for around 1–1½ hours, or until the gammon is fully cooked and tender.
3. Remove the gammon and allow it to cool slightly before pulling it apart into fine, tender shreds using two forks.
4. Strain the cooking liquid and reserve the smoky stock.
5. In a large pot, melt the butter with the olive oil. Add the diced onion, carrots, and celery sticks, gently frying for 8–10 minutes until softened and sweet.
6. Stir through the minced garlic and dried thyme.
7. Add the diced potatoes and pour over the reserved gammon stock. Simmer gently for 20 minutes until the potatoes are soft.
8. Using a stick blender, partially blend the soup until the broth becomes thick and creamy, while keeping plenty of chunky vegetables and potatoes for texture.
9. Simmer gently for 15–20 minutes until the potatoes are lovely and soft. Stir through the finely shredded Savoy cabbage and simmer for another 5–7 minutes until tender.
10. Add the pulled gammon and double cream, gently warming everything through without boiling. Season with freshly cracked black pepper and salt if needed. Finish with fresh parsley.