Description
A spicy spinoff of a popular Irish dish.
Ingredients
- 1 ½ cups beef broth
- 1 cup water, or more as needed
- 1 large red potato, peeled and diced
- 1 clove garlic, sliced
- ½ onion, finely chopped
- 1 fresh red chile pepper, seeded and chopped (Optional)
- 6 leaves kale, finely chopped, stems included
- 1 pinch ground nutmeg, or to taste
- 1 pinch ground cinnamon, or to taste
- 1 pinch ground allspice, or to taste
- salt and ground black pepper to taste
- 2 slices bacon
- 2 dried sage leaves, crushed
Instructions
- Combine beef broth
- water
- potato
- garlic
- onion
- and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale
- and season with nutmeg
- cinnamon
- allspice
- salt
- and pepper. Reduce heat to medium and simmer for 20 minutes
- until potato is tender
- adding more water if necessary.
- Meanwhile
- place the bacon in a large
- deep skillet
- and cook over medium-high heat
- turning occasionally
- until slightly browned
- but still tender
- about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Chop bacon
- and stir into the soup until just incorporated. Simmer no more than 3 minutes. Serve chilled for at least 2 hours
- topped with crushed sage leaves. Soup can also be served hot.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 2 hrs 50 mins
Servings: 2