DUBLIN CODDLE

DUBLIN CODDLE

Saint Patrick’s Day celebrations don’t have to come with raucous pubbing and green beer.  This year we are keeping it quiet, getting our Irish on with a few friends and filling our bellies with a simple warming soup made with a splash of good Irish beer.

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DUBLIN CODDLE

6 servings

what you will need

1 lb pork sausage, cut into 1″ pieces

3-4 slices bacon, cut into 1″ pieces

1 cup chopped onion

2 lb baby potatoes, quartered

3 carrots, cut into 1″ pieces

1/2 cup Guinness beer

1 tbsp balsamic vinegar

4 cups broth (I used chicken broth)

salt and pepper to taste

1 large handful of fresh parsley, chopped

Grated aged cheddar to garnish, about 6 tbsp

Irish soda bread or crusty bread of choice

A pint of your fave Irish beer (optional but most certainly recommended)

 

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ready to cook up an Irish storm

Cook bacon in your soup pot until most of the fat has been rendered.

Remove all but 1 tbsp of bacon grease and add sausage, cooking until nicely browned.

Add onion and cook until softened.

Add potatoes and carrots and stir to coat with all those juices.

Deglaze with Guinness.

Add your splash of balsamic vinegar.

Stir in broth, bring to a simmer and continue cooking until the vegetables are tender.

Season to taste as a lot will depend on existing seasonings in your sausage and broth.

When ready to eat, stir in parsley and simmer for another couple of minutes.

Ladle into soup bowls, sprinkle with cheese and dig in

 

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DUBLIN CODDLE
 
Author:
Cuisine: Irish
Serves: 6
Ingredients
  • 1 lb pork sausage, cut into 1" pieces
  • 3-4 slices bacon, cut into 1" pieces
  • 2 lb baby potatoes, quartered
  • 3 carrots, cut into 1" pieces
  • ½ cup Guinness
  • 1 tbsp blasamic vinegar
  • 4 cups broth (I used chicken broth)
  • 1 large handful of fresh parsley, chopped
  • Grated aged cheddar to garnish, about 6 tbsp
Instructions
  1. Cook bacon in your soup pot until most of the grease has been rendered.
  2. Remove all but 1 tbsp of bacon grease and add sausage, cooking until nicely browned.
  3. Add onion and cook until softened.
  4. Add potatoes and carrots and stir to coat with all those juices.
  5. Deglaze with Guinness.
  6. Add your splash of balsamic vinegar.
  7. Stir in broth
  8. Season to taste as a lot will depend on existing seasonings in your sausage and broth.
  9. Bring to a simmer and continue cooking until the vegetables are tender.
  10. When ready to eat, stir in parsley and simmer for another couple of minutes.
  11. Ladle into soup bowls, sprinkle with cheese and dig in

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