Jersey Cabbage Soup with Smoked Bacon and Caraway Seeds

In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Melt the Jersey butter in the pot with the bacon fat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.

Add the shredded cabbage and diced Jersey Royal potatoes to the pot. Cook for another 5 minutes, stirring occasionally, until the cabbage begins to wilt.

Stir in the caraway seeds and thyme sprigs (if using). Pour in the chicken or vegetable broth, ensuring it covers the vegetables. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.

Remove the thyme sprigs (if used). Season with salt and pepper to taste.

If desired, stir in the Jersey milk for a creamier soup. Heat through gently, but do not boil.

Ladle the soup into bowls. Top with the reserved crispy bacon and chopped fresh parsley. Serve hot.