Recipe courtesy of Kevin Dundon
Colcannon Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 627
- Total Fat
- 56
- Saturated Fat
- 33
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 7
- Cholesterol
- 188
- Sodium
- 1241
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
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.