Description: Indulge in the warmth and comfort of Colcannon Soup. This velvety blend of leeks, garlic, cabbage, and potatoes, enriched with heavy cream, offers a cozy embrace of flavors. Seasoned to perfection and garnished with fresh chives, it’s a delightful twist on a classic Irish dish, perfect for chilly evenings or any time you crave a bowl of creamy goodness.
Preparation time: 20 minutes
Cooking time: 40 minutes
Serving size: Size: 4-6
- 4 tablespoons unsalted butter
- 1 leek, sliced
- 2 cloves garlic, minced
- 2 cups chopped cabbage
- 4 cups chopped potatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives for garnish
Instructions:
- In a large pot, melt the butter over medium heat.
- Add the leek and garlic and sauté for 2-3 minutes until they soften.
- Add the chopped cabbage and sauté for 5-7 minutes until it starts to soften.
- Add the chopped potatoes and broth and bring the mixture to a boil.
- Reduce the heat and simmer for 20-25 minutes until the potatoes are tender.
- Use an immersion blender or transfer the soup to a blender and puree until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve the soup in bowls, garnished with fresh chives.
