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St. Patrick's Day: Colcannon Soup

Source of Recipe


From "The Irish Heritage Cookbook"



List of Ingredients



• 4 Tbsp butter
  
• 2 cups shredded cabbage
  
• 1½ pounds potatoes, peeled and cut into 1-inch pieces
  
• 1 pound leeks (white and pale green parts only), washed and chopped
  
• 5 cups chicken stock or canned low-salt broth
  
• Salt and white pepper to taste
  
• Pinch of ground nutmeg
  
• 1¼ cups half-and-half
  
• 3 Tbsp minced fresh parsley (or 1 Tbsp dried)
  






Instructions



1. In a large saucepan, melt the butter over medium heat. Stir in the cabbage, potatoes and leeks; cover and cook over medium heat until slightly tender, 10 to 12 minutes.
   
   
2. Add the stock or broth and bring to a boil. Cover, reduce heat to a simmer, and cook until the vegetables are soft, 15 to 20 minutes. Season with salt, pepper and nutmeg. Transfer to a blender or food processor and process in batches until smooth. (To make ahead, cover and refrigerate for up to 12 hours.)
   
   
3. Return the purée to the same saucepan over medium heat and whisk in the half-and-half. Heat through over medium heat. Ladle soup into bowls and sprinkle with the parsley.
   
   Makes 6 servings.