Welcome to Savory Soup Sunday

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October 22 is a big day. It’s my brother’s birthday, the season premiere of The Walking Dead, and the start of a new series here on The Enabling Cook. Welcome to Savory Soup Sunday!

Some of you may remember we had a previous series about soup here at Enabling. It was a big hit among readers. And if you follow me here or on social media, you know my love of soup. It is seasonless, though I know many people tend to eat soup mainly during the cold months. So its seems like the perfect time to bring back soup to The Enabling Cook on a regular basis.

So what kinds of soup will you find this time? There will be new ones, like today’s Dublin coddle soup. But since I’m often tweaking recipes, you’ll probably find some I’ve done before but with some changes. I’d love to do some exotic soups, but living here in the middle of nowhere makes many but the most basic ingredients difficult to find.

Let’s get started already.

Dublin Coddle Soup

I’ve loved this soup for a long time. It’s steeped in history and tradition. Sometimes called Irish coddle stew or simply coddle soup (or stew), this dish, it was based on ingredients people in the Irish countryside would likely have on hand–potatoes, onions, sausage, and bacon. Carrots and cabbage were often added as well. This made it a relatively inexpensive dish for those who were having lean financial times. And today, though most of us will have to go to a supermarket to get the ingredients, it is still a less-expensive and filling soup.

And the name “coddle”? There are a few theories for how the soup got its name. Some say the soup is intended to coddle one’s soul; it’s basic ingredients made with love. As truthful as that might be, the real truth probably lies in the fact the soup is cooked on a long, slow simmer–“coddling” in Irish terminology. I prefer to think of it as a bit of both.


Potatoes are the star of the soup. In this version, I use baking potatoes, which I do not peel. When I have them, I like to use sweet potatoes for added nutrition. Whichever you use, slice thinly or chop into small pieces. You want them to thicken the soup. I like to have some smaller and larger pieces. That way, they thicken the soup, and yet, there are still some larger pieces to enjoy.

The second stars are bacon and sausage. I don’t do pork, and since the village market didn’t have turkey bacon, I skipped the bacon. I made my own turkey sausage. The plan was to cut the links into 2-inch pieces, but it didn’t work out that way. Still, the crumbly version was quite tasty.

When you brown off the sausage and bacon, do not forget the fond at the bottom of the pan. That’s the tasty bits.

Although amounts are given for the onions and carrots (I used my dehydrated carrots, by the way), go with what you like. If you love onion, add more. Not so crazy about onion? Use less. The same with carrots.

In the recipe, I list using chicken or vegetable stock. You can, of course, use beef stock. Just please don’t use plain water.

Now here’s one of the best things about coddle soup. Put the ingredients in a slow cooker, and let it go. That’s it. Just let it cook, sending wonderful smells through the house in the process. If you don’t have a slow cooker (and why don’t you?), you can simmer it covered on the stove, stirring occasionally. Be sure to use a heavy-bottom pot. There are some recipes that call for cooking it in the oven, but I’ve not tried those.

While cabbage may be a more traditional ingredients, I had kale. So about an hour before it was time to eat, I added some to the pot. If you want a creamy soup,  stir in some heavy cream and let it heat through before serving. I don’t think it really needs it.

Leftovers can be frozen. While I tend to can a lot of my soup leftovers, this one really isn’t conducive to the preservation technique.

I hope you give coddle soup a try. My recipe can be found here. You can also find a video of it on The Enabling Cook‘s YouTube channel.

If there’s a soup or stew you’d like me to try, please leave me a comment.


© Copyright 2017 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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