Recipe by SStephan
"I invented this soup when all I had was a cabbage and potatoes. It's very basic and is flexible to your tastes."
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thinly sliced potatoes
cream or milk
salt and pepper to taste
Hubby loved it. I used leftover Easter ham and frozen hash browns. He suggests adding carrots and onion to make it heartier. Easy.
My ham hock was a raw smoked one which needed soaking overnight with regular changes of cold water. I then simmered it in fresh water for 1.5 hours to cook it. After this I used thisrecipe as a base as I didn't fancy a hock and beans/lentils dish but used potatoes, carrots and parsnips as that was what I had. I know that this review is not accurate for the base recipe but as the author hints at it's a great flexible starting point.
This recipe, minus the chicken stock, was made by my grandmother who was born and raised in Ireland. She would just use a ham bone. In Ireland, then did not eat corned beef and cabbage, it was always ham and cabbage. When Irish immigrants moved to Boston, the jewish neighborhood was nearby. They suggested the corned beef instead, due to the fact that at that time in Boston, corned beef was much cheaper tha ham. That is the reason for the change, however ham and cabbage is actually the Irish original recipe.
Very basic. Cheap. Easy. If you have a good ham hock, you can just use water (even cheaper). Nothing spectacular, but very good none the less. I added two small onions and was very glad I did. They added good flavor that you could really taste because of the few ingredients.
Really tasty and good for you. I don't think I added any cream (can't remember). I did use a ham bone and a slow cooker.
What a great base! I was looking for something to do with Ham Hocks that didn't involve beans. I made a huge pot and added carrots, onion, garlic, celery and kale (which was amazing) and subbed evap milk for the cream. Will definately be on the list for my next ham hock. Thanks for the recipe!
I used to eat this when I was younger as I grew up with a garden.
I did not have a ham hock, so I cubed a small ham steak, still delicious.
This was an awesome recipe. I made a last minute decision not to make fried cabbage and potatoes and went searching for casserole ideas when I found this recipe. I added onions, sauteed garlic, and broccoli. I used leftover honey-baked ham instead of the ham hock, and chicken bouillon because I didn't have stock. I made a roux, whisked in some of the broth and added it when the soup was almost done for thickness. A generous dash of adobo seasoning... Delicious. Next time... I'm thinking of adding broccoli, and fresh grated Parmesan.
* Percent Daily Values are based on a 2,000 calorie diet.
Poor Irish Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 105
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