Colcannon Soup Recipes

IRISH COLCANNON SOUP

Steps:

• Prepare the leeks: Cut the root end from the leek and discard. Cut off the dark green tops and reserve to use for another purpose. With the remaining white and light green piece, cut down the leek lengthwise, into two parts. With each part, slice into thin slices. Place into a fine-mesh strainer and using your fingers, separate the leek slices into individual pieces, then rinse well with cold water. Set aside to drain until needed. You will need one or two leeks, depending on their size.
• Prepare the cabbage: Cut cabbage into quarters and remove the core. With each quarter, slice into thin slices, and then in half again if necessary, into thin slices no longer than 2 inches long. Remove any tough pieces. You will only need about 1/2 a head of cabbage. Set aside until needed.
• In a large pot, over medium heat, cook the bacon until crisp, about 5 minutes. Remove bacon to a paper-towel lined bowl, leaving the rendered fat in the pot and the heat on under the pot.
• Add the onions, leeks and cabbage to the pot and cook, stirring regularly, over medium heat until the vegetables are tender, about 10 minutes. Add the garlic and cook, stirring, an additional 30 seconds or so. Stir in the flour and cook, stirring, for 1 minute.
• Add the chicken broth and potatoes and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes. If soup seems like it doesn't have enough liquid, add a bit more chicken broth.
• When potatoes are tender, remove pot from heat and stir in heavy cream. Taste, season with salt and pepper, as needed. Spoon soup into bowls and garnish with bacon and green onion.

IRISH COLCANNON SOUP

Steps:

• In a large pot, over medium heat, add the olive oil and onions. Cook until the onions are just cooked through - about 3-5 minutes.
• Stir in the garlic, leeks, cabbage, and kale. Continue to cook until the cabbage begins to wilt. This will take 7-8 minutes.
• Next, add the thyme, salt, and black pepper. Stir into the vegetables.
• Pour in the vegetable broth. Stir to combine. Place a lid on the pot and cook for 15 minutes.
• Add the potatoes and stir to combine. Place the lid back on the pot and cook for 20 minutes or until potatoes are cooked through.
• Once the potatoes are cooked, add in the green onions and the cream. Stir well to combine. Turn off the heat and allow soup to sit for 3-5 minutes.
• Serve immediately. Garnish with parsley or more green onions. (Optional.)

COLCANNON SOUP

Steps:

• 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.

COLCANNON

Steps:

• Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
• Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
• Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
• Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
• Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

EASY IRISH COLCANNON

Steps:

• Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
• Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.

COLCANNON

Steps:

• In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
• Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
• Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

COLCANNON SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
• Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg.
• Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point.
• Return to the same saucepan and whisk in the half and half.
• Serve hot.