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Irish Colcannon Soup

Monday, February 26, 2024 1:58

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Today I had a part of a cabbage left in the refrigerator that needed using up, and I was wanting a belly warming soup for my lunch, and so I went on a search for a soup that I could use up my cabbage in. I came across this recipe for Irish Colcannon Soup on a blog called Fusion Craftiness.

It sounded right up my alley. Not only did I have everything that it required, but it also looked very simple to make, as well as being delicious! And with Saint Patrick’s day in the offing, how could I resist such a recipe as this? I could not!

Colcannon is a famous Irish dish which is composed of potatoes and cabbage, cooked and mashed together with warm milk and plenty of butter. It is usually served on a platter in the middle of the table with a huge dip in the middle of the mash to hold even more butter and they scoop it out with bits of bread to eat it, trying with every bite to get some of that butter as well. Delicious!

I am 27% Irish according to my DNA test results. Unfortunately, Ireland was one country I never did get to visit in the 20 plus years I was living on the other side of the pond. It was on my bucket list, but sadly never happened.

I love the Irish people. They are so humble and interesting. My good friend Jo is Irish and she is so sweet. I love her to pieces. She was the housekeeper at the Manor that I cooked at.

The Irish are well known for their gift of gab and ability to tell a good story. They are also well known for being able to create something spectacularly tasty from simple and honest ingredients, such as this soup I am sharing with you today. Prepare to fall in love.

WHAT YOU NEED TO MAKE IRISH COLCANNON SOUP

Surprisingly few ingredients, and all of them humble, everyday things that most of us have in the kitchen and larder.

1 1/2 TBS salted butter
1 medium onion, peeled and coarsely chopped
1/4 pound (115g) coarsely chopped cabbage
2 medium floury potatoes, peeled and coarsely chopped (3/4 pound/340g)
2 1/2 cups (600ml) hot vegetable stock
3/4 cup (180ml) whole milk or single cream (half and half)
fine sea salt and ground white pepper to taste

To garnish: (optional)

Chopped spring onions
buttery crisp croutons (see notes)

I always use regular salted butter in my baking and cooking. If it is a recipe where I think salt will be an issue I just cut back on the salt required in the recipe. It is very rare that it causes an issue. It is just not practical for me to keep two kinds of butter in my kitchen.

I used a regular hard white (which is the typical hard ball) cabbage as that is what I had. I do so miss the varieties of cabbage that were available to me in the U.K. I loved sweetheart cabbage and winter king. I also loved savoy.

I do not believe that savoy cabbage would hold up well in this recipe. I think it would dissolve in the time needed to cook the other ingredients, but I could be wrong.

Just use regular brown skinned cooking onions. They are sufficient for this recipe. Nothing special needed. There would be nothing out of the ordinary in a humble Irish kitchen, so don’t think you have to go crazy with using special ingredients. Simple and ordinary will suffice well.

The vegetable stock I used was the Better Than Bouillon vegetable base. It is a thick liquid concentrate that comes in a small jar. It is very well flavored and condensed. You need to add it to water. One tsp per cup is usually sufficient. I always keep a vegetable, beef and chicken in my refrigerator and I love the depth of flavor each one brings to the table.

Floury potatoes are potatoes that break down into fluff when cooking. They are suitable for mashing and for any dish which does not require that the potatoes hold their shape such as a soup. A russet or Yukon gold work well here and in the U.K. I would recommend a Maris piper or a King Edward.

HOW TO MAKE IRISH COLCANNON SOUP

This soup requires only the basic of cooking skills, which means just about anyone can easily make it! Chopping vegetables and pot stirring are not all that hard to do! It is very easily pureed using an immersion stick blender. If you don’t have one of those feel free to use a food processor or regular blender.

Melt the butter in a medium saucepan. Add the onions. Sweat, without coloring, until beginning to soften over medium heat.

Add the cabbage. Cook, stirring occasionally, until well wilted.

Add the potatoes and stock. Bring to the boil, then reduce to a simmer. Simmer on low for 20 minutes, or until all of the vegetables are fork tender.

Using an immersion blender, blend the soup until smooth. Taste and adjust seasoning with sea salt and white pepper.

Whisk in the milk/cream and heat through. Serve ladled into heated bowls, with or without a garnish. Delicious!

Notes

Sprinkle a pinch of thyme over top and then sprinkle some grated parmesan cheese lightly over top. Just a bit. Bang into the preheated oven and toast for 8 to 10 minutes until golden brown and smelling fabulous.

This was really delicious. Thick and creamy, I found it to be nice and filling. All of the flavors worked well together without any one taking over the dish. They were there, but nothing dominated. It was just right.

Do make the crispy croutons to garnish it! Also the spring onions add a nice hint of sharpness which goes very well with the creaminess and mild flavors of this delicious soup!

There are not many more weeks of soup weather left before the weather will be turning into Spring. If you enjoy soup as much as I do in the colder months, why not try the following delicious options!

QUICK AND EASY TOMATO BISQUE - Richer than regular tomato soup and a lot thicker, this makes for a deliciously hearty meal option. This is a great quick & easy soup to serve with grilled cheese sandwiches. I love to top it with croutons and a sprinkling of shredded cheddar cheese.

SLOW COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM – Inexpensive, delicious and nourishing. This soup cooks all day and smells fabulous while it is cooking. If you like you can make it vegetarian by skipping the ham hock and adding additional smoked paprika (1 tsp) and using water instead of chicken stock. The leftovers freeze very well. Don’t skip the horseradish cream! It is a delicious touch!

Yield: 3 servings

Author: Marie Rayner

Irish Colcannon Soup

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Thick, rich and delicious. I like to serve this hot with homemade buttery croutons and chopped spring onions on top.

Ingredients

1 1/2 TBS salted butter
1 medium onion, peeled and coarsely chopped
1/4 pound (115g) coarsely chopped cabbage
2 medium floury potatoes, peeled and coarsely chopped (3/4 pound/340g)
2 1/2 cups (600ml) hot vegetable stock
3/4 cup (180ml) whole milk or single cream (half and half)
fine sea salt and ground white pepper to taste

To garnish: (optional)

Chopped spring onions
buttery crisp croutons (see notes)

Instructions

Melt the butter in a medium saucepan. Add the onions. Sweat, without coloring, until beginning to soften over medium heat.
Add the cabbage. Cook, stirring occasionally, until well wilted.
Add the potatoes and stock. Bring to the boil, then reduce to a simmer. Simmer on low for 20 minutes, or until all of the vegetables are fork tender.
Using an immersion blender, blend the soup until smooth. Taste and adjust seasoning with sea salt and white pepper.
Whisk in the milk/cream and heat through. Serve ladled into heated bowls, with or without a garnish. Delicious!

Notes

Croutons are very easily made. Preheat the oven to 350*F/180*C/ gas mark 4. Spread bread cubes, or thinly sliced croissants onto a lined baking sheet. Spritz with some spray oil and then season lightly with salt, pepper and onion powder. Sprinkle a pinch of thyme over top and then sprinkle some grated parmesan cheese lightly over top. Just a bit. Bang into the preheated oven and toast for 8 to 10 minutes until golden brown and smelling fabulous.

Did you make this recipe?

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Source: https://www.theenglishkitchen.co/2024/02/irish-colcannon-soup.html

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