Hearty Irish Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ham hock
02 -
1 teaspoon milk or cream (optional)
03 -
3 cups finely sliced cabbage
04 -
4 cups of chicken broth
05 -
Salt (to suit your taste)
06 -
Pepper (add as you like)
07 -
2 cups potato slices cut thin
# Instructions:
01 -
Get all your components ready—broth, ham hock, cabbage, potatoes, cream, salt, and pepper.
02 -
Grab a big pot and toss in the stock, ham hock, and shredded cabbage.
03 -
Switch on your stove and crank up the heat to make the mixture reach a boil.
04 -
After boiling, drop the heat to low. Cover the pot and let it bubble gently while all the flavors mix together.
05 -
Roughly 30 minutes in, test the potato slices. If they’re soft enough to poke through with a fork, it’s good to go.
06 -
Carefully take out the ham hock. Pull off the meat and toss the bone, making sure none of it sneaks into the soup.
07 -
Put the meat pieces back into the soup and mix them evenly throughout.
08 -
Slowly pour in the cream or milk and keep stirring so it blends into the broth.
09 -
Give it a little salt and pepper, adding just enough to match your preference.
10 -
Combine everything one last time, making sure the cream, meat, and spices are mixed properly.
11 -
Scoop the soup into bowls, serve while it’s hot, and enjoy! It’s great with a slice of hearty bread if you’re feeling fancy.
# Notes:
01 -
Savor the comforting flavors of Irish Soup—a rich mix of savory ham hock, velvety cream, and tender vegetables.
02 -
For extra smokiness, you can sear the ham hock in a skillet before adding it to the pot.
03 -
Watch your salt levels, as the ham hock adds natural saltiness. Start small and tweak as needed.
04 -
Keep leftovers fresh! Refrigerate in a sealed container for three days or freeze for up to two months. Reheat with extra stock or water if it thickens.
05 -
Looking to bulk it up? Toss in some cooked carrots or leeks. Add fresh herbs like parsley or chives for a garnish.