Colcannon Soup
- Reviews 4
Ready In: 1 hr
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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