Irish Colcannon and Thyme Leaf Soup

READY IN: 1hr
Recipe by Vino Girl

From Cooking Light, March 2007

Top Review by ChiefCook&BottleWasher

.~*``So simple and so good!``*~. I did not have fresh thyme so had to use dried.

Ingredients Nutrition

Directions

  1. Melt 1 tablespoon butter in a large saucepan over medium heat.
  2. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  3. Cover and cook 6 minutes.
  4. Add broth and 2 cups water; bring to a boil.
  5. Cook 10 minutes or until potato is tender.
  6. Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer.
  7. Add cabbage and thyme.
  8. Cover and cook 5 minutes, stirring occasionally.
  9. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  10. Place half of potato mixture in blender. Blend until smooth. Pour into a large bowl.
  11. Repeat procedure with remaining potato mixture.
  12. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.

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