Name: Bacon and Cabbage Soup
Yield: Makes 4 servings
Ingredients: 1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon; 3 tablespoons unsalted butter; 1 medium onion, finely chopped; 2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice; 5 1/2 cups chicken stock or low-sodium chicken broth; 4 Turkish bay leaves; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces

Editor's Note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.

In Ireland, boiled bacon and cabbage is a domestic staple. The bacon is usually a "collar" or shoulder, a moderately marbled cut with less fat than American bacon but a bit more than Canadian. The ingredients are boiled together and served with potatoes and a parsley cream sauce.

Among contemporary Irish chefs, it's become popular to reinvent this hearty, homey recipe in the more rarefied form of bacon and cabbage terrine. Flynn's version, however, stays closer to dish's comforting roots, while adding a touch of elegance.

Recipe notes

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