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.
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