Colcannon Soup Recipes

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IRISH COLCANNON SOUP RECIPE



Irish Colcannon Soup Recipe image

Irish Colcannon Soup is a hearty version of a classic Irish recipe. Made with potatoes, cabbage, onions, cream and butter, this piping hot soup will keep your insides warm and your spirits high this Winter.

Provided by Tina

Categories     Soup Recipes

Time 1h5m

Number Of Ingredients 8

3 Tbs salted butter
1 large onion, peeled & diced (2 cups)
1/2 lb chopped cabbage
4 medium starchy potatoes (1 1/2 lb) peeled & chopped
5 cups vegetable stock
1 1/2 cups whole milk or half & half
1/4 tsp black pepper
salt to taste

Steps:

  • In large pot add butter and onions. Cook over medium heat until soft. Add cabbage and cook until cabbage wilts.
  • Add potatoes, broth & black pepper. Bring to a simmer and cook for 20 minutes.
  • With an immersion blender, process soup until thick but slightly chunky. You may use a food processor instead. If you have a small food processor, you may need to do this in batches.
  • Add milk to pot, bring to simmer and serve with Irish Soda Bread.

Nutrition Facts : Calories 121 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 729 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

COLCANNON SOUP



Colcannon Soup image

Hearty Colcannon Potato Soup! With potatoes, leeks, cabbage, kale, stock, and cream.

Provided by Elise Bauer

Categories     Soup     1-Pot

Time 1h10m

Yield 8

Number Of Ingredients 11

6 Tbsp butter
2 cups sliced leeks (see How to Clean Leeks )
2 cups sliced and chopped green cabbage
2 cups sliced and chopped kale (we use lacinato kale)
4 cups peeled and diced Russet potatoes (about 3 pounds, 3/4-inch dice)
6 cups chicken stock (see How to Make Chicken Stock )
2 bay leaves
2 1/2 teaspoons kosher salt
1/4 teaspoon white pepper
1/3 cup heavy cream
4 green onions, thinly sliced

Steps:

  • Melt butter in a large, heavy bottomed soup pot on medium heat. Add the sliced leeks, cabbage, and kale, toss to coat with the butter. Lower the heat to low, cover and gently cook until the greens are wilted, about 12 to 15 minutes.
  • Add the diced potatoes to the pot, along wit the chicken stock, bay leaves, and salt. Increase heat to bring to a simmer. Reduce heat to maintain a simmer, and cook until the potatoes are softened and falling apart, about 15 to 20 minutes.
  • Remove from heat. Swirl in the white pepper, heavy cream, and sliced green onions. Taste and add more salt and pepper to taste.

Nutrition Facts : Calories 306 kcal, Carbohydrate 36 g, Cholesterol 39 mg, Fiber 4 g, Protein 9 g, SaturatedFat 8 g, Sodium 679 mg, Sugar 6 g, Fat 15 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

COLCANNON SOUP



Colcannon Soup image

This is posted for the World Tour 2005 event. I haven't tried it yet, but it looks wonderful. The source is the Irish Heritage Cookbook by Margaret M. Johnson. The author credits chef Gerry Galvin, of Drimcong House in Moycullen (County Galway).

Provided by PanNan

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 357, Fat 16.3, SaturatedFat 9.2, Cholesterol 45, Sodium 399.2, Carbohydrate 44.3, Fiber 4.1, Sugar 8, Protein 10.2

COLCANNON SOUP



Colcannon Soup image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 12

2 ounces diced slab bacon
1 chopped white onion
1 leek sliced, sliced
1/2 pound waxy-style potatoes, peeled and diced
1/2 Savoy cabbage, cored and sliced
1/2 cup white wine
4 cups vegetable stock
Kosher salt and freshly ground black pepper
2 cups heavy cream
2 tablespoons diced unsalted butter, at room temperature
Basil oil, for garnish
Fried basil, for garnish

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.

EASY IRISH COLCANNON



Easy Irish Colcannon image

Traditional Irish potato dish, very easy to make. Bear in mind that the UK and Ireland weren't exactly known for their cuisine, but for authenticity, this is what you want. For unauthentic but enhanced flavor, you can add bacon bits, or Cheddar cheese, or both.

Provided by Spy Glass

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 6

2 pounds potatoes, peeled and cubed
1 head cabbage, chopped
1 bunch green onions, chopped
¼ cup butter, softened
½ cup half-and-half cream
salt and black pepper to taste

Steps:

  • Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
  • Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.5 g, Cholesterol 27.8 mg, Fat 10.4 g, Fiber 9.2 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 113.2 mg, Sugar 8.4 g

IRISH COLCANNON SOUP



Irish Colcannon Soup image

I love this soup, I like to serve it for quests once in a while for a change in the colder seasons. I'll usually halve the amount of butter called for and use sweet potatoes. The cabbage can also be pureed at the end to create a smoother soup if you like.

Provided by kelly in TO

Categories     St. Patrick's Day

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 318.3, Fat 17.5, SaturatedFat 10.3, Cholesterol 49.5, Sodium 402.3, Carbohydrate 30.8, Fiber 4.1, Sugar 11.6, Protein 11.2

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