Irish Colcannon Soup
Irish Colcannon Soup. Whoever said you can’t celebrate St. Patrick’s Day a day late is totally missing out because who wouldn’t want to eat this creamy delicious soup any day of the week, you know?! A potato, leek based soup loaded with cabbage and herbs and sprinkled generously with fresh cracked black pepper. It’s simple but it’s so so good. You need the crusty bread for dipped though, it’s the key to this dish. Yesterday we had the Italian now today we do the Irish !! Cheers !!
I said it yesterday and I will say it again, we get the best of both worlds living in an Italian and Irish house. I won’t lie, I definitely prefer the Italian food over Irish food. BUT every once in a while some good Irish food, especially around St. Patrick’s Day, is just what we need.
This Colcannon Soup is an easy, simple soup. It’s creamy, it’s herby, and it’s super cozy especially for the rainy, dreary weather we’re having today. It’s basically a potato leek soup but filled with loads of cabbage, fresh herbs, and fresh black pepper. Like I said, simple but gets the job done.
If you had to choose, Italian or Irish cuisine, what would it be guys?!
Ingredients
3 russet potatoes; peeled and diced
2 quarts vegetable stock
salt and pepper
1 onion; chopped
1 leek; chopped
1/3 head cabbage; shredded into 1/4 inch pieces
2 tablespoons olive oil
1 teaspoon fresh thyme leaves
1/2 cup heavy cream
Directions
In a medium saucepan add the potatoes and 1 quart of stock. Bring to a boil and simmer for about 15 minutes until tender. Remove from heat and blend with an immersion blender. Set aside.
In a large pot heat the olive and add the onion and leek. Sauté for 5 minutes. Add the cabbage and thyme and cook stirring frequently for about 15 - 20 minutes until softened. Add the potato mixture and the cream. Season with salt and pepper, adding more stock as needed. Simmer another 15 minutes. Serve topped with fresh cracked black pepper.
