Irish Colcannon And Thyme Leaf Soup Recipes

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IRISH COLCANNON SOUP



Irish Colcannon Soup image

I love this soup, I like to serve it for quests once in a while for a change in the colder seasons. I'll usually halve the amount of butter called for and use sweet potatoes. The cabbage can also be pureed at the end to create a smoother soup if you like.

Provided by kelly in TO

Categories     St. Patrick's Day

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 ounces butter
14 1/2 ounces potatoes, peeled and diced
6 1/2 ounces onions, diced
salt and pepper
4 1/4 cups chicken stock or 4 1/4 cups vegetable stock
2/3 cup creamy milk
14 1/2 ounces savoy cabbage
1 1/2 ounces butter

Steps:

  • Add the butter, potato and onion iton a large saucepan and stir until well coated. Season with salt and pepper. Cover and sweat on a medium heat for 6-10 minutes. Add the stock and bring to a boil, reduce heat and simmer until vegetables are soft.
  • To make the buttered cabbage, wash and remove outer leaves, then divide the whole cabbage into 4 sections. Cut out the stalks and then cut into fine shreds across the grain.
  • Put 3 tbsp of water into a large saucepan and bring to a boil. Add the cabbage and toss constantly over a high heat, for about 3-5 minutes. Cover for another 2 minutes and then toss again. Add more salt and pepper if needed then add the remaining 1 1/2 oz of butter.
  • Remove from heat.
  • Puree the potato and onion mixture in a blender and return to the pan. Add the cabbage to the soup. Thin the soup with the milk to the consistency you desire.

Nutrition Facts : Calories 318.3, Fat 17.5, SaturatedFat 10.3, Cholesterol 49.5, Sodium 402.3, Carbohydrate 30.8, Fiber 4.1, Sugar 11.6, Protein 11.2

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