Colcannon Soup

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 ounces diced slab bacon
  • 1 chopped white onion
  • 1 leek sliced, sliced
  • 1/2 pound waxy-style potatoes, peeled and diced
  • 1/2 Savoy cabbage, cored and sliced
  • 1/2 cup white wine
  • 4 cups vegetable stock
  • Kosher salt and freshly ground black pepper
  • 2 cups heavy cream
  • 2 tablespoons diced unsalted butter, at room temperature
  • Basil oil, for garnish
  • Fried basil, for garnish
Directions
  • Put the bacon in a pot over medium-high heat and cook, stirring occasionally, until the bacon renders its fat.

  • Lower the heat to medium. Add the onion, leek, potato, and cabbage and cook, covered, stirring occasionally, until tender, about 10 minutes. Add the wine and cook for 2 minutes more. Add the stock, bring to a boil, and season with salt and pepper, to taste. Lower the heat and simmer until the potato is tender. Add the cream and simmer for a few minutes until the soup achieves a creamy texture. Remove from the heat and finish by whisking the butter cubes into the soup. (Don't re-boil the soup after adding the butter into it, or it will curdle.)

  • Divide the soup among bowls, drizzle with basil oil, and garnish with the fried basil leaves.


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    This recipe is featured in:

    St. Patrick's Day