Irish Colcannon Soup

Submitted by kelly in TO

"I love this soup, I like to serve it for quests once in a while for a change in the colder seasons. I'll usually halve the amount of butter called for and use sweet potatoes. The cabbage can also be pureed at the end to create a smoother soup if you like."

 

• Ready In: 35mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 1⁄2 ounces butter
• 14 1⁄2 ounces potatoes, peeled and diced
• 6 1⁄2 ounces onions, diced
• salt and pepper
• 4 1⁄4 cups chicken stock or 4 1/4 cups vegetable stock
• 2⁄3 cup creamy milk
• 14 1⁄2 ounces savoy cabbage
• 1 1⁄2 ounces butter

directions

1. Add the butter, potato and onion iton a large saucepan and stir until well coated. Season with salt and pepper. Cover and sweat on a medium heat for 6-10 minutes. Add the stock and bring to a boil, reduce heat and simmer until vegetables are soft.
2. To make the buttered cabbage, wash and remove outer leaves, then divide the whole cabbage into 4 sections. Cut out the stalks and then cut into fine shreds across the grain.
3. Put 3 tbsp of water into a large saucepan and bring to a boil. Add the cabbage and toss constantly over a high heat, for about 3-5 minutes. Cover for another 2 minutes and then toss again. Add more salt and pepper if needed then add the remaining 1 1/2 oz of butter.
4. Remove from heat.
5. Puree the potato and onion mixture in a blender and return to the pan. Add the cabbage to the soup. Thin the soup with the milk to the consistency you desire.