Colcannon Soup Recipe - Food.com

By johnwhorfin

Ingredients

• Servings 6
• Units US
• 4 tablespoons butter
• 2 cups shredded cabbage
• 1 1⁄2 lbs boiling potatoes, peeled and cut into 1 inch pieces
• 1 lb leek, washed and chopped (white and pale green parts only)
• 5 cups chicken stock (preferably homemade)
• salt
• white pepper
• 1 pinch ground nutmeg
• 1 1⁄4 cups half-and-half
• 3 tablespoons fresh parsley, minced

Details

Servings 6
Adapted from food.com

Preparation

Step 1

Directions

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.