Colcannon Soup Food

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COLCANNON SOUP



Colcannon Soup image

This is posted for the World Tour 2005 event. I haven't tried it yet, but it looks wonderful. The source is the Irish Heritage Cookbook by Margaret M. Johnson. The author credits chef Gerry Galvin, of Drimcong House in Moycullen (County Galway).

Provided by PanNan

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

4 tablespoons butter
2 cups shredded cabbage
1 1/2 lbs boiling potatoes, peeled and cut into 1 inch pieces
1 lb leek, washed and chopped (white and pale green parts only)
5 cups chicken stock (preferably homemade)
salt
white pepper
1 pinch ground nutmeg
1 1/4 cups half-and-half
3 tablespoons fresh parsley, minced

Steps:

  • Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
  • Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg.
  • Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point.
  • Return to the same saucepan and whisk in the half and half.
  • Serve hot.

Nutrition Facts : Calories 357, Fat 16.3, SaturatedFat 9.2, Cholesterol 45, Sodium 399.2, Carbohydrate 44.3, Fiber 4.1, Sugar 8, Protein 10.2

COLCANNON SOUP



Colcannon Soup image

Make and share this Colcannon Soup recipe from Food.com.

Provided by Brookelynne26

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 slices bacon, cut into 1/2 inch pieces
1 medium onion, finely chopped
1 lb leek, halved lengthwise, sliced thin, and rinsed well (white and light green portion only)
4 cups chopped green cabbage (about 1/2 medium head)
2 minced cloves garlic
2 tablespoons all purpose flour
1/2 cup dry white wine
4 cups chicken stock
12 ounces cubed red potatoes
1/2 cup heavy cream
salt and pepper

Steps:

  • In a large stockpot fry bacon until crisp and the fat is rendered, about 5 to 7 minutes. Remove cooked bacon to paper towel lined plate and let cool.
  • Add onion, leeks and cabbage to the pan with the bacon fat. Stir to coat with bacon fat. Cook over medium heat, stirring occasionally until the vegetables are tender, about 10 minutes. Add garlic and cook for 30 seconds. Stir in flour and cook for about 1 minute.
  • Add wine, scraping up any browned bits, and simmer 2 minutes until mixture begins to thicken. Add potatoes and chicken stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are tender.
  • Remove from heat and stir in the heavy cream. Crumble cooled bacon and add to soup. Season with salt and pepper.

Nutrition Facts : Calories 509, Fat 22.3, SaturatedFat 10.3, Cholesterol 59.5, Sodium 544, Carbohydrate 59.4, Fiber 6.2, Sugar 13.4, Protein 15.5

COLCANNON SOUP



Colcannon Soup image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 12

2 ounces diced slab bacon
1 chopped white onion
1 leek sliced, sliced
1/2 pound waxy-style potatoes, peeled and diced
1/2 Savoy cabbage, cored and sliced
1/2 cup white wine
4 cups vegetable stock
Kosher salt and freshly ground black pepper
2 cups heavy cream
2 tablespoons diced unsalted butter, at room temperature
Basil oil, for garnish
Fried basil, for garnish

Steps:

  • Put the bacon in a pot over medium-high heat and cook, stirring occasionally, until the bacon renders its fat.
  • Lower the heat to medium. Add the onion, leek, potato, and cabbage and cook, covered, stirring occasionally, until tender, about 10 minutes. Add the wine and cook for 2 minutes more. Add the stock, bring to a boil, and season with salt and pepper, to taste. Lower the heat and simmer until the potato is tender. Add the cream and simmer for a few minutes until the soup achieves a creamy texture. Remove from the heat and finish by whisking the butter cubes into the soup. (Don't re-boil the soup after adding the butter into it, or it will curdle.)
  • Divide the soup among bowls, drizzle with basil oil, and garnish with the fried basil leaves.

EASY IRISH COLCANNON



Easy Irish Colcannon image

Traditional Irish potato dish, very easy to make. Bear in mind that the UK and Ireland weren't exactly known for their cuisine, but for authenticity, this is what you want. For unauthentic but enhanced flavor, you can add bacon bits, or Cheddar cheese, or both.

Provided by Spy Glass

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 6

2 pounds potatoes, peeled and cubed
1 head cabbage, chopped
1 bunch green onions, chopped
¼ cup butter, softened
½ cup half-and-half cream
salt and black pepper to taste

Steps:

  • Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
  • Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.5 g, Cholesterol 27.8 mg, Fat 10.4 g, Fiber 9.2 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 113.2 mg, Sugar 8.4 g

COLCANNON SOUP



Colcannon Soup image

Adding cabbage or Kale makes this a real St Patrick's day treat. Ham also works well instead of bacon.

Provided by Melinda Reffalt

Categories     Cream Soups

Time 40m

Number Of Ingredients 12

6 oz bacon cut into 1/2 inch pieces, amount can be adjusted to taste
5 yukon gold or red potatoes, diced, these types of potatoes have a better texture for soup than russet
1 small onion diced
1 stick butter or margarine
1 Tbsp wondra flour
1/2 c heavy cream
1/4 head of cabbage or kale or combo of both
2 c milk
1 tsp sea salt
1/4 tsp black pepper
1/2 tsp moroccan seasoning or fresh ground corriander and pepper flakes
2 Tbsp butter for frying pan, you can add a little olive oil to keep butter from getting too brown

Steps:

  • 1. Dice onions and potatoes, no need to peel the potatoes unless you prefer them that way. Shred the cabbage add all to a frying pan and cook just until potatoes begin to get soft. Season with salt and pepper and half Moroccan seasoning
  • 2. While the veggies are cooking, make a thin bechamel sauce with the butter, flour, and milk. Melt butter, add flour and cook on medium for about a minute. Add Milk and stir until it comes to a gentle boil and begins to coat the spoon, add the rest of the Moroccan seasoning. Add the heavy cream and simmer.
  • 3. Add the veggies, if the bacon has gotten the vegetables too greasy, drain and pat the vegetables, then add them to the liquid. Bring to a gentle boil. Do NOT cover. Turn heat down to medium low, or what ever setting your stove needs to keep the pot at a very gentle boil. If you boil it too hard the cream and milk solids will separate and the soup will be grainy.
  • 4. Cook for 20 minutes or until the potatoes are fork tender. You can top this with Sour Cream and Chives when serving. You can also leave out the cabbage and add sour cream and chives to soup in pot then serve it with sour cream, chives, and bacon bits on top; to make it a "Loaded Potato Skins" soup
  • 5. If the soup seems too thick adding more milk is A-Ok!

COLCANNON



Colcannon image

This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.

Provided by Marc Boyer

Categories     Side Dish     Potato Side Dish Recipes

Yield 5

Number Of Ingredients 7

1 pound cabbage
1 pound potatoes
2 leeks leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
½ cup butter

Steps:

  • In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
  • Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
  • Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g

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