The family isn’t a huge fan of cabbage, or kale, so I try to “hide” them when I can. It’s not really trickery, not when it’s good for you. The level of trickery increases as St. Patrick’s Day nears. Colcannon potato is a popular side dish in Ireland. Buttery mashed potatoes with bits of cabbage or kale. I’ve turned the side dish into a soup, which is hearty enough for a meal, or served with a grilled Reuben sandwich.
I’ve always been bothered with the leftover broth that remains after braising corned beef. Save the liquid and use it as the base for this soup. I usually cook my cabbage and potatoes on the side, but if you have any leftovers, add them to the pot.
- 1 tbs EVOO
- 4 slices bacon
- 1 onion, diced
- 4-5 potatoes, peeled and diced (about 3 1/2 – 4 c)
- 1/2 head cabbage, chopped (about 4 c)
- 2 c chopped kale
- 4-5 c reserved corned beef braising liquid and/or vegetable stock
- 1 c cream
- Freshly ground sea salt and black pepper
- 1-2 tsp fresh thyme
- 2 tbs butter
- Parsley Pesto and shredded corned beef, if desired
What you do:
- Heat French oven to med-high.
- Add 1 tbs EVOO and bacon.
- Cook until bacon fat is rendered, stirring occasionally.
- Lower heat and add onion, potato, cabbage and kale.
- Cook for about 15 min, stirring often.
- Add stock, season with salt and pepper.
- Bring to boil.
- Cover, lower heat and simmer until potato is tender, about 20 min.
- Add cream and let simmer for 5 min.
- Using immersion blender, puree until desired consistency is reached.
- Add butter and stir.
- Spoon into serving bowls.
- Garnish with parsley pesto and shredded corned beef, if desired.