Soup is very personal – this is a hearty soup in winter but can also be a cleansing detox after a hectic summer. It's also an Irish classic using the best of local ingredients.
Serves 4-6 depending on the size of the bowl
1/4 large green cabbage, sliced into 1 inch strips or the equivalent 1 large onion, roughly chopped 1 stick of celery, roughly chopped 1 pint of vegetable stock (or use the water left over from cooking a ham) 1 carrot, peeled and roughly chopped Dark green tops of leeks, sliced roughly (if you have them) 1 large tomato, halved 4 medium potatoes, peeled and sliced roughly Salt (you may not need it as the stock could be salty) and black pepper
1. Bring the stock or ham water to the boil in a large pan. Add all the ingredients and a twist of pepper and give it a stir. 2. Cook with the lid on, until the potatoes are falling apart - about 20 minutes. 3. Leave to cool slightly, then whizz with a hand blender in the saucepan, starting at a low speed and keeping the head of the blender submerged. 4. Check the seasoning, adding salt and more pepper if it needs it. If you need to reduce it further, simmer stirring from time to time until it has the right texture. Just make sure you don't over reduce it or it will become too salty. 5. Serve immediately with a spoon of creme fraiche or cream stirred into each bowl of soup.