Irish Colcannon and Thyme Leaf Soup
From pleclare 17 years ago
- 40 minutes to make
- Serves 6
This soup reinterprets an Irish classic: colcannon,a dish of mashed potatoes and kale or cabbage. Garnish with extra thyme and black pepper
Ingredients
- 2Tbs butter,divided shopping list
- 21/2 cups diced peeled baking potatoes(about 14 oz) shopping list
- 1c diced onion(about 4 oz.) shopping list
- 1/2tsp salt,divided shopping list
- 1/2tsp fresh ground pepper,divided shopping list
- 3c fat-free less-sodium chicken broth shopping list
- 2c water shopping list
- 3Tbs water shopping list
- 8c. thin sliced savoy cabbage(about 1lb) shopping list
- 1Tbs. fresh chopped thyme leaves shopping list
How to make it
- Melt 1 Tbs. in large saucepan over med. heat. Add potato,onion,1/4tsp salt and 1/4tsp.pepper. Cover and cook 6 mins. Add broth and 2 cups water;bring to a boil. Cook 10 mins or till potato is tender. Combine 3 Tbs water and remaining 1Tbs butter in large dutch oven;bring to a simmer. Add cabbage and thyme. Cover and cook 5 mins,stirring occasionally. Remove from heat;stir in remaining1/4tsp. salt and remaining 1/4 tsp. pepper. Place 1/2 of potato mixture in blender. Remove center piece of blender lid(to allow steam to escape);secure blender lid on blender. Place a clean towel over opening in blender(to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Add potato mixture to cabbage mixture and cook over medium-low heat until thoroughly heated.
The Rating
Reviewed by 5 people-
Odd, you'd think that Eireann would be a huge fan Pat! ;) Very interesting and I've marked it unique as well. I'm a fan!
shepherdrescue
in Lake Forest loved it
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