Colcannon Soup
photo by -Sylvie-
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 tablespoons butter
- 2 cups shredded cabbage
- 1 1⁄2 lbs boiling potatoes, peeled and cut into 1 inch pieces
- 1 lb leek, washed and chopped (white and pale green parts only)
- 5 cups chicken stock (preferably homemade)
- salt
- white pepper
- 1 pinch ground nutmeg
- 1 1⁄4 cups half-and-half
- 3 tablespoons fresh parsley, minced
directions
- Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
- Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg.
- Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point.
- Return to the same saucepan and whisk in the half and half.
- Serve hot.
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Reviews
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Good soup! My mom owns a catering business and her chef made your recipe for the cafe for their St. Patty's Day menu. I definitly recommend a bit more salt and pepper to taste as well as serving this with some croutons (maybe rye or pumpernickel croutons to stay with the theme) or crackers for a thicker soup. This soup makes for a great traditional St. Patty's day staple for anyone's festive celebration.
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Being vegan I always have to alter recipes but this was a great baseline of warm seasonal soup. I used my vegan chicken style bullion; I added a handful of mixed greens for the color. I added 1 tsp caraway seed. Once it was cooked, I added a handful of shredded cabbage on top. The white pepper and nutmeg are so delicious together in this soup.
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I made this for Photo Swap #5. This is a delicious soup, that is so easy and quick to make. I halved the recipe and my BF and I ate it all with plenty of Soda Bread on the side. I kept about 1/4 aside when blitzing the soup and then returned it to the blitzed part. I like a bit of texture better than having a completely smooth soup. My pinch of nutmeg was also rather large, but it is one of my favourite spices. I also omitted the cream, eventhough I had bought some to make this, but it really didn't need any. It is so creamy just as it is. I only used a couple of drops for garnish, making it even healthier. Thank you so much for sharing, I'll definitely make this again and if I could I'd give it more than 5*. :D
RECIPE SUBMITTED BY
PanNan
Needville, Texas