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colcannon soup prepAs seen on WMUR’s Cook’s Corner, March 15, 2014

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.

colcannon soup with parsley pestoWhat you need:

  • 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.
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