St. Patrick’s Day is almost here so why not celebrate by preparing an Irish festive dish. Below is a recipe from Thornton Winery in Temecula, California for “Bacon & Cabbage Soup.” Pair the soup with Cote Red, a dry red wine. Many thanks to Linda of Kissam Consulting for providing Wine Trail Traveler with the recipe.  Enjoy!

Cheers! Kathy

Bacon & Cabbage Soup

Serves 4

1/3 lb piece of Irish bacon or Canadian bacon
3 T unsalted butter
1 Onion finely chopped
2 Yukon gold potatoes peeled and cut into ½ inch pieces
6 c chicken stock
2 bay leaves
1 t salt
½ t black pepper
½ head of Savoy Cabbage into ½ in pieces

Directions

In a small saucepan, combine bacon and enough cold water to cover.  Bring to boil, simmer for 7-8 minutes drain and cool.  Cut bacon into 1 inch pieces.

In a medium sauce pan, melt butter add onion and cook 3 to 4 minutes.  Add potatoes and cook an additional 2 to 3 minutes.  Add chicken stock, bay leaves, salt and pepper and bring to a boil.  Reduce heat to low cover and simmer until potatoes are soft, about 10 minutes.  Add cabbage and simmer an additional 5 minutes. Remove bay leaves.  Puree soup until smooth using a blender.  Return to pot stir in bacon.

Pair with a glass of Cote Red, a dry red wine.