Irish Colcannon and Thyme Leaf Soup

Submitted by Vino Girl

"From Cooking Light, March 2007"

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 6

ingredients

• 2 tablespoons butter, divided
• 2 1⁄2 cups diced peeled baking potatoes
• 1 cup diced onion
• 1⁄2 teaspoon salt, divided
• 1⁄2 teaspoon fresh ground black pepper, divided
• 3 cups reduced-sodium fat-free chicken broth
• 2 cups water, plus
• 3 tablespoons water
• 8 cups thinly sliced savoy cabbage (about 1 pound)
• 1 tablespoon chopped fresh thyme leave

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.

Reviews

[ChiefCookandBottleW]

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

 

[mollywally]

I didnt have chicken broth on hand, I used vegetarin cubes. Also, didnt have fresh thyme, I used 1 t. dried, used it when cooking the potatoes. I found this to be a very comforting and very tasty soup. Oh, and I used kale instead of cabbage. While eating it, I was thinking a person could use spinach as well in the recipe. Will be making again, for sure. mollywally :)