Irish Colcannon Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 ounces butter
• 14 1/2 ounces potatoes, peeled and diced
• 6 1/2 ounces onions, diced
• salt and pepper
• 4 1/4 cups chicken stock or 4 1/4 cups vegetable stock
• 2/3 cup creamy milk
• 14 1/2 ounces savoy cabbage
• 1 1/2 ounces butter

Recipe

• 1 add the butter, potato and onion iton a large saucepan and stir until well coated. season with salt and pepper. cover and sweat on a medium heat for 6-10 minutes. add the stock and bring to a boil, reduce heat and simmer until vegetables are soft.
• 2 to make the buttered cabbage, wash and remove outer leaves, then divide the whole cabbage into 4 sections. cut out the stalks and then cut into fine shreds across the grain.
• 3 put 3 tbsp of water into a large saucepan and bring to a boil. add the cabbage and toss constantly over a high heat, for about 3-5 minutes. cover for another 2 minutes and then toss again. add more salt and pepper if needed then add the remaining 1 1/2 oz of butter.
• 4 remove from heat.
• 5 puree the potato and onion mixture in a blender and return to the pan. add the cabbage to the soup. thin the soup with the milk to the consistency you desire.