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Colcannon Soup
Colcannon Soup is a traditional Irish recipe for a classic soup of potatoes and cabbage in a chicken stock and cream base that makes and excellent starter for St Patrick's day. The full recipe is presented here and I hope you enjoy this classic Irish version of: Colcannon Soups.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Vegetable RecipesIrish Recipes
Colcannon Soup: An Irish recipe for a soup of potatoes and cabbage in a chicken stock and cream base that makes and excellent starter for St Patrick's day.
Ingredients:
50g butter
200g cabbage, shredded
675g boiling potatoes, peeled and cut into 3cm chunks
500g leeks, washed and chopped (use the white and pale green parts)
1.5l chicken stock
pinch of freshly-grated nutmeg
300ml single cream
salt and freshly-ground black pepper, to taste
3 tbsp fresh parsley, finely chopped
Method:
Melt the butter in a large pan, add the cabbage, potatoes and leeks, cover and sweat gently for about 12 minutes, or until just tender.
Pour over the stock, raise the heat and bring the mixture to a boil. Cover, reduce to a simmer and cook until the vegetables are completely tender (about 15 minutes).
Add the nutmeg and season to taste with salt and black pepper. Take off the heat and allow to cool slightly, then pour into a blender or food processor (you will need to do this in batches) and process until smooth.
Pour back into the original saucepan, then whisk in the single cream. Allow to heat through, but do not boil then stir in the parsley.
Ladle into warmed soup bowls and serve.
If you want an attractive pattern on the top, add a swirl of cream then use a toothpick to draw through the cream from the outside to the middle to create a spiderweb pattern.
As well as being a great soup any time of year, this also works well as a starter for St Patrick's day or Halloween dinner.
