A tasty Irish-style cabbage and potato
soup.
Colcannon Soup
- 1 1/2 cups water
- 2 (13.75-ounce) cans chicken broth
- 1 1/4 pounds russet potatoes, peeled and
coarsely chopped
- 1 small cabbage, chopped
- 1 medium onion, chopped
- 1/2 cup milk
- 1 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- Sour cream for accompaniment
- Bring water and broth to boil in large
cooking pot. Add potatoes; cover, reduce heat and simmer for
20 minutes.
- Add cabbage and onion; cover and simmer
for 30 minutes or until tender. Remove from heat. Stir in the
milk.
- Puree soup with a hand-held blender, or
place one-third of soup in conventional blender; cover and process
until smooth. Place in a large bowl. Repeat procedure with remaining
soup. Return pureed soup to pot; add salt and pepper. Cook over
low heat until heated through.
- To serve, ladle soup into bowls; topping
each with a dollop of sour cream.
Makes 8 servings.
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