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    You are in: Home / Recipes / Colcannon Soup Recipe
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    Colcannon Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    Brookelynne26's Note:

    From Cook's Illustrated

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 slices bacon, cut into 1/2 inch pieces
    • 1 medium onion, finely chopped
    • 1 lb leek, halved lengthwise, sliced thin, and rinsed well (white and light green portion only)
    • 4 cups chopped green cabbage (about 1/2 medium head)
    • 2 minced cloves garlic
    • 2 tablespoons all purpose flour
    • 1/2 cup dry white wine
    • 4 cups chicken stock
    • 12 ounces cubed red potatoes
    • 1/2 cup heavy cream
    • salt and pepper

    Directions:

    1. 1
      In a large stockpot fry bacon until crisp and the fat is rendered, about 5 to 7 minutes. Remove cooked bacon to paper towel lined plate and let cool.
    2. 2
      Add onion, leeks and cabbage to the pan with the bacon fat. Stir to coat with bacon fat. Cook over medium heat, stirring occasionally until the vegetables are tender, about 10 minutes. Add garlic and cook for 30 seconds. Stir in flour and cook for about 1 minute.
    3. 3
      Add wine, scraping up any browned bits, and simmer 2 minutes until mixture begins to thicken. Add potatoes and chicken stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are tender.
    4. 4
      Remove from heat and stir in the heavy cream. Crumble cooled bacon and add to soup. Season with salt and pepper.

    Ratings & Reviews:

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    Nutritional Facts for Colcannon Soup

    Serving Size: 1 (635 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 509.0
     
    Calories from Fat 200
    39%
    Total Fat 22.3 g
    34%
    Saturated Fat 10.2 g
    51%
    Cholesterol 59.5 mg
    19%
    Sodium 543.9 mg
    22%
    Total Carbohydrate 59.3 g
    19%
    Dietary Fiber 6.2 g
    24%
    Sugars 13.3 g
    53%
    Protein 15.5 g
    31%

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