Tuesday, March 15, 2011

Irish Colcannon Soup

Here is my second St. Patrick's Day contribution. The Irish Colcannon Soup tastes great with Irish Brown Soda Bread. You can find the recipe in my previous post.

Colcannon is a traditional Irish dish. There are no fancy ingredients in Colcannon, mainly mashed potatoes, cabbage, broth, butter, salt, and pepper. You can substitute the cabbage with kale. By pureeing the ingredients, I made a soup out of the traditional Colcannon. Enjoy!

Mix the onions and potatoes with the melted butter.
Mix 3 - 4 tablespoons of water with some salt and 1 tablespoon of butter.
Add the shredded cabbage to the water-butter mixture.
When the potatoes are soft, add the cabbage.

Puree and enjoy in combination with the Brown Soda Bread.

Irish Colcannon Soup
Recipe adapted from Darina Allen's "Ballymaloe Cooking School Cookbook"

Serves 6.


1 tablespoon butter

3 cups (450 g) potatoes, peeled and cubed (1/2-inch by 1/2-inch)

1 medium onion (about 1 cup), cubed

1 teaspoon salt
freshly ground pepper

5 cups vegetable stock

5 cups (450 g) cabbage, outer leaves and stem removed and finely shredded

1 tablespoon butter

freshly ground pepper

1 tablespoon parsley, finely chopped, plus more for decoration

heavy cream, half and half, evaporated milk, etc. (optional) to adjust the consistency



Melt the butter in a saucepan, then add the potatoes and onions and mix with the butter. Add the salt and some freshly ground pepper. Cover and let sweat over low to medium heat for about 10 minutes.

Add the vegetable stock and let simmer until soft.

While the potatoes are cooking, take a pot and add the remaining butter, 3 to 4 tablespoons of water, and a pinch of salt to it. Toss everything. Next, you add the cabbage and cover for several minutes. Toss again, and add some more freshly ground pepper and salt. 

Add the cabbage and parsley to the potatoes and puree everything with a hand blender (or a  blender/food processor). 

Taste if you want to add more salt or pepper. If you are not happy with the consistency, you can add any kind of cream or milk to it. I used about 1/2 tablespoon of 2 % evaporated milk.

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