In a large pot, boil: 8 cups water; 2 cups chopped celery; 3 cups minced onion; 1cup diced russet potato; 3 cups diced cabbage; 2 bay leaves; and 1 tsp thyme. Once boiling, reduce heat to medium, cover and cook for 30 minutes.
Next add: 1 crumbled basil leaf; 1 tsp ground celery seed; 2 cups chopped carrot; 2 cups fresh parsley; 2 tsp sea salt; 4 tbsp butter; and a dash of black pepper. In the last minutes you can add 2 - 4 tbsp cream to thicken the soup....which I prefer.
And there you have it, a tasty tribute to all things Irish. Enjoy, and may the luck of the Irish be with you until Monday's post!
Image credit: www.sxc.hu - free image