Name: Colcannon soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 90 gram butter; 1 tablespoon olive oil; 2 onions, chopped; 1 clove garlic, crushed; 4 large potatoes, peeled, chopped; 6 cup chicken or vegetable stock; 1/4 savoy cabbage, trimmed, shredded; 60 gram spinach leaves, chopped; 1/4 cup cream; crisp bacon strips, to serve

Colcannon soup

Serves 6

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Ingredients

90 gram butter

1 tablespoon olive oil

2 onions, chopped

1 clove garlic, crushed

4 large potatoes, peeled, chopped

6 cup chicken or vegetable stock

1/4 savoy cabbage, trimmed, shredded

60 gram spinach leaves, chopped

1/4 cup cream

crisp bacon strips, to serve

Method

1.In a large saucepan, heat 30g butter and oil together on high. Saute onion and garlic for 2-3 minutes, until onion is tender.

2.Add potatoes and cook, stirring, 2 minutes. Mix in stock. Bring to the boil on high. Reduce heat to low and simmer for 20-25 minutes, until potatoes are tender.

3.In a frying pan, melt remaining butter on medium and saute cabbage until tender.

4.Using a hand blender or food processor, puree soup. Season to taste. Stir in spinach, cream and half the cabbage. Reheat gently until spinach is wilted. Top with remaining cabbage and crisp bacon.

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Ingredients

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