Irish Colcannon And Thyme Leaf Soup Recipes
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
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
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