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    Colcannon Soup

    Source of Recipe


    Maggie Viken

    List of Ingredients


    • 3 T. butter
    • 1 lrg onion diced, about 2 cups
    • 1/2 lb. cabbage, chopped
    • 4 lrg. potatoes, peeled and chopped
    • 5 C. chicken stock
    • 1 tsp. pepper
    • 1 T. chicken bouillon, more or less to taste
    • 1 1/2 C. milk, 1/2 & 1/2 or heavy cream


    Instructions


    1. In a large pot melt the butter. Add onion and cook until soft. Add cabbage and continue to cook until wilted. Add potatoes, stock and pepper. Bring to a boil and then simmer until potatoes are done, for about 20 minutes. Blend out the chunks with an emersion blender. Return to the pot and add dairy. Taste and add chicken bouillon and return to a simmer.



 

 

 


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