Pride of Erin Soup

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Also known as potato cake or potato bread, this is very much a northern dish. This recipe calls for already cooked, still warm mashed potatoes. (Potatoes can be boiled or steamed or steamed, then passed through a food mill). Fry up a little turkey bacon to serve alongside, make the farl in the same pan to infuse it with a little of the bacon flavor, adding a little olive oil to the pan if necessary to keep potatoes from sticking. The easy prep for this recipe and few ingredients makes it a terrific choice to serve as a buffet dish at an evening St. Patrick's Day party or at a St. Patrick's Day Brunch.

1 1-pound cabbage, cored, quartered 2 tablespoons (1/4 stick) butter 1/2 cup chopped onion 1/2 cup grated peeled russet potato 1/2 teaspoon ground mace 2 tablespoons all purpose flour 2 1/2 cups milk 2 1/2 cups canned low-salt chicken broth 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives 2 tablespoons freshly grated Parmesan cheese

Directions:

Melt the butter and mix into the potatoes with the salt.

Work in the flour quickly but thoroughly and knead lightly.

Divide in two and roll out each half on a floured board to form a circle about the size of a large dinner plate.

Cut in quarters (farls) and cook for about 3 minutes on each side in a heavy frying pan in a little bacon fat.

Party Tip: These can be kept warm in your oven on very low heat if you want to finish your cooking before guests arrive, but if you include guests in the cooking, especially if it's a more intimate party, it's kitchen bonding time for your guests who don't each other!

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