Best Colcannon Soup Recipes

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 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.

IRISH COLCANNON SOUP

Steps:

• 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.
• 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.
• 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.
• Remove from heat.
• 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.

COLCANNON SOUP

Steps:

• 1. Dice onions and potatoes, no need to peel the potatoes unless you prefer them that way. Shred the cabbage add all to a frying pan and cook just until potatoes begin to get soft. Season with salt and pepper and half Moroccan seasoning
• 2. While the veggies are cooking, make a thin bechamel sauce with the butter, flour, and milk. Melt butter, add flour and cook on medium for about a minute. Add Milk and stir until it comes to a gentle boil and begins to coat the spoon, add the rest of the Moroccan seasoning. Add the heavy cream and simmer.
• 3. Add the veggies, if the bacon has gotten the vegetables too greasy, drain and pat the vegetables, then add them to the liquid. Bring to a gentle boil. Do NOT cover. Turn heat down to medium low, or what ever setting your stove needs to keep the pot at a very gentle boil. If you boil it too hard the cream and milk solids will separate and the soup will be grainy.
• 4. Cook for 20 minutes or until the potatoes are fork tender. You can top this with Sour Cream and Chives when serving. You can also leave out the cabbage and add sour cream and chives to soup in pot then serve it with sour cream, chives, and bacon bits on top; to make it a "Loaded Potato Skins" soup
• 5. If the soup seems too thick adding more milk is A-Ok!

COLCANNON SOUP

Steps:

• In a large stockpot fry bacon until crisp and the fat is rendered, about 5 to 7 minutes. Remove cooked bacon to paper towel lined plate and let cool.
• Add onion, leeks and cabbage to the pan with the bacon fat. Stir to coat with bacon fat. Cook over medium heat, stirring occasionally until the vegetables are tender, about 10 minutes. Add garlic and cook for 30 seconds. Stir in flour and cook for about 1 minute.
• Add wine, scraping up any browned bits, and simmer 2 minutes until mixture begins to thicken. Add potatoes and chicken stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are tender.
• Remove from heat and stir in the heavy cream. Crumble cooled bacon and add to soup. Season with salt and pepper.