St. Patrick’s Day recipe: Bacon, Potato, and Turnip Soup

By Martin Zibauer »Martin Zibauer

March 17th, 2011


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Here’s another traditional Irish recipe–a rustic combination of bacon, potato, and the underrated turnip. Slowly sautéing the turnips and onions brings out their sweetness. Don’t confuse large, yellow, waxed rutabagas with smaller white turnips—they’re both noble vegetables, but are quite different in size and taste. This soup came from another friend of Irish descent, Patrick Crowe.

Traditional Irish Soda Bread makes a fine accompaniment. Happy St Patrick’s Day, everyone!

Bacon, Potato, and Turnip Soup

1 tbsp vegetable oil (15 ml)
1/2 lb bacon, cut in small dice (250 g)
3 large onions, cut in large dice
2 medium potatoes, cut in large dice
1 1/2 lbs turnips (about 5 medium), cut in large dice (750 g)
6 cups chicken stock (1.5 L)
Ground nutmeg
Chopped parsley

1. In a large pan, heat oil over medium heat. Cook bacon until crisp, about 8 minutes. Remove bacon with a slotted spoon and set aside.
2. Add onions to pan, cooking until transparent, about 5 minutes. Stir in potatoes and turnips. Cover pan, reduce heat, and cook slowly for about 10 minutes.
3. Add stock and bring to a boil, and simmer for 1 hour. Season to taste with pepper and nutmeg. Just before serving, stir in bacon. Serve in hot bowls, with parsley scattered over. Serves 4-6.

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Martin Zibauer