This is a great soup to make on a cold winter day, or
would be great for your ST. Patrick's Day menu. I often
use vegetable stock that I have saved instead of water
in this and other soup recipes.
County Cork Irish Stew
8 small lamb chops
tablespoon olive oil, butter, or lard
fresh Parsley, chopped
1 bay leaf
each whole peppercorns, rosemary, thyme
3 to 4 medium
2 cups cabbage, shredded
1 medium onion,
1 large leek white, thinly sliced
1-1/2 cups celery stalks, diced
Salt and pepper to taste
with salt and pepper. In large saucepan, layer the chops
side by side.
Turn once to brown both sides.
Spoon off any melted fat and add enough water to cover
chops. Bring to a boil and add parsley, bay leaf,
peppercorns, thyme and rosemary.
Reduce heat and
simmer on low heat. Peel potatoes and cut into bite
sized pieces. Add potatoes, cabbage, onion, leek, white
onions and celery to stew.
Simmer 20 minutes and
add peas. Add a little more water if required during
Simmer an additional 10 minutes or until
potatoes are fork tender. Remove bay leaf. Garnish with
fresh parsley and serve.