Colcannon Soup

READY IN: 1hr
Recipe by PanNan

This is posted for the World Tour 2005 event. I haven't tried it yet, but it looks wonderful. The source is the Irish Heritage Cookbook by Margaret M. Johnson. The author credits chef Gerry Galvin, of Drimcong House in Moycullen (County Galway).

Top Review by TheDancingCook

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.

Ingredients Nutrition

Directions

  1. Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
  2. 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.
  3. 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.
  4. Return to the same saucepan and whisk in the half and half.
  5. Serve hot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a