At a Glance
- Prep Method: Baked
- Cuisine: Irish
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Parmesan rinds add great flavor to soups and stews. Simply simmer them with the soup for 30 minutes, then discard.
Ingredients
3 ounces country ham or (2 ounces bacon), chopped
1 cup chopped carrot
1 cup chopped onion
½ cup chopped green onions
4 garlic cloves, crushed
½ head cabbage, coarsely chopped
3 cups peeled cubed red potato
7 ½ cups chicken stock
½ teaspoon salt
¼ teaspoon pepper
Parmesan rind (2”x4” piece)
6 tablespoons jarred pesto
Preparation
Cook country ham, carrot, onion, green onion and garlic in Dutch oven 5 minutes. Add potatoes, chicken stock, and rind. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Add cabbage and cook 10-15 minutes. Remove rind, discard. Spoon 1 ½ cups into soup bowls, swirl each with 1 tablespoon pesto. Serve with some crusty bread. Yield: 6 servings (serving size: 1 ½ cups)
Notes: I think this soup would be great with chopped ham added to it at the end. I also think that a crouton with cheese, similar to French Onion Soup would also be good, but I tried to keep it simple. Also I used homemade chicken stock and pesto.
