IRISH POTATO SOUP
This Irish Potato Soup is a hearty and tasty meal for St. Patrick's Day.
Provided by Annie
Categories Main Dish
Time 35m
Number Of Ingredients 10
Steps:
- Peel and dice the potatoes. Add to a sauce pan with salt, pepper, vegetable broth and water.
- Bring to a boil and cook 10-15 minutes until potatoes are tender.
- While the potatoes cook dice the onions and cut the cabbage into thin slices.
- When the potatoes are done pour the potato mixture into a blender and set aside for a little while to cool.
- Turn the heat on the sauce pan down to medium low and add the olive oil.
- Saute the onions for 2-3 minutes, then add the cabbage and thyme, and cook for 10 minutes.
- Turn the blender on and blend the potato mixture until smooth.
- Return the potato mixture to the sauce pan and mix with the cabbage.
- Add the cream and heat on low heat for 5 minutes.
- Sprinkle with some more pepper and thyme before serving.
Nutrition Facts : Calories 252 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 7 grams saturated fat, Sodium 671 grams sodium, Sugar 4 grams sugar
IRISH COLCANNON SOUP
Inspired by the Irish dish colcannon, this soup is hearty, comforting and delicious. Featuring leeks, cabbage and potatoes, it's filling enough for a meal!
Provided by Jennifer
Categories Soup
Time 45m
Number Of Ingredients 11
Steps:
- Prepare the leeks: Cut the root end from the leek and discard. Cut off the dark green tops and reserve to use for another purpose. With the remaining white and light green piece, cut down the leek lengthwise, into two parts. With each part, slice into thin slices. Place into a fine-mesh strainer and using your fingers, separate the leek slices into individual pieces, then rinse well with cold water. Set aside to drain until needed. You will need one or two leeks, depending on their size.
- Prepare the cabbage: Cut cabbage into quarters and remove the core. With each quarter, slice into thin slices, and then in half again if necessary, into thin slices no longer than 2 inches long. Remove any tough pieces. You will only need about 1/2 a head of cabbage. Set aside until needed.
- In a large pot, over medium heat, cook the bacon until crisp, about 5 minutes. Remove bacon to a paper-towel lined bowl, leaving the rendered fat in the pot and the heat on under the pot.
- Add the onions, leeks and cabbage to the pot and cook, stirring regularly, over medium heat until the vegetables are tender, about 10 minutes. Add the garlic and cook, stirring, an additional 30 seconds or so. Stir in the flour and cook, stirring, for 1 minute.
- Add the chicken broth and potatoes and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes. If soup seems like it doesn't have enough liquid, add a bit more chicken broth.
- When potatoes are tender, remove pot from heat and stir in heavy cream. Taste, season with salt and pepper, as needed. Spoon soup into bowls and garnish with bacon and green onion.
Nutrition Facts : Calories 397 kcal, Carbohydrate 42 g, Protein 9 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 240 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
IRISH COLCANNON SOUP RECIPE
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
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
IRISH COLCANNON SOUP
With St. Patrick's Day just around the corner, why not plan to prepare this Irish Colcannon Soup for dinner? It's a homemade, hearty, and healthy main!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 1h15m
Number Of Ingredients 13
Steps:
- In a large pot, over medium heat, add the olive oil and onions. Cook until the onions are just cooked through - about 3-5 minutes.
- Stir in the garlic, leeks, cabbage, and kale. Continue to cook until the cabbage begins to wilt. This will take 7-8 minutes.
- Next, add the thyme, salt, and black pepper. Stir into the vegetables.
- Pour in the vegetable broth. Stir to combine. Place a lid on the pot and cook for 15 minutes.
- Add the potatoes and stir to combine. Place the lid back on the pot and cook for 20 minutes or until potatoes are cooked through.
- Once the potatoes are cooked, add in the green onions and the cream. Stir well to combine. Turn off the heat and allow soup to sit for 3-5 minutes.
- Serve immediately. Garnish with parsley or more green onions. (Optional.)
Nutrition Facts : Calories 203 kcal, Carbohydrate 28 g, Protein 4 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 1025 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
COLCANNON SOUP
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
EASY IRISH COLCANNON
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
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
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.
IRISH COLCANNON SOUP
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
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
COLCANNON SOUP
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
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
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