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Colcannon Soup
Irish colcannon soup is warm and comforting. Made with hearty potatoes, cabbage and cream it is perfect for St. Patrick's Day or anytime.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Servings:
4
Ingredients
2
potatoes
1/2
teaspoon
salt
1/2
teaspoon
pepper
1 1/2
cup
vegetable broth
1
cup
water
1
tbsp
olive oil
1
onion
4
cups
cabbage
about 1/4 of a cabbage
1/2
teaspoon
thyme
1/2
cup
cream
Instructions
Peel and dice the potatoes. Add to a sauce pan with salt, pepper, vegetable broth and water.
2 potatoes,
1/2 teaspoon salt,
1/2 teaspoon pepper,
1 1/2 cup vegetable broth,
1 cup water
Bring to a boil and cook 10-15 minutes until potatoes are tender.
While the potatoes cook dice the onions and cut the cabbage into thin slices.
1 onion,
4 cups cabbage
When the potatoes are done pour the potato mixture into a blender and set aside for a little while to cool.
Turn the heat on the sauce pan down to medium low and add the olive oil.
1 tbsp olive oil
Saute the onions for 2-3 minutes, then add the cabbage and thyme, and cook for 10 minutes.
1 onion,
4 cups cabbage
Turn the blender on and blend the potato mixture until smooth.
Return the potato mixture to the sauce pan and mix with the cabbage.
Add the cream and heat on low heat for 5 minutes.
1/2 cup cream
Sprinkle with some more pepper and thyme before serving.
1/2 teaspoon thyme
Notes
Nutrition information is an estimate.
Nutrition
Calories:
252
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Saturated Fat:
7
g
|
Cholesterol:
40
mg
|
Sodium:
671
mg
|
Fiber:
2
g
|
Sugar:
4
g
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