Colcannon Soup

Name: Colcannon Soup
Yield: Serves 4 as a main course
Cuisine: Europe, Irish
Ingredients: 3 ounces, bacon (about 3 slices), cut into 1/2-inch pieces; 1 , medium onion, minced; 1 pound, leeks, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly (see illustrations below); 8 ounces, green cabbage (about 1/2 medium head), cored and chopped medium (about 4 cups); 2 medium, garlic cloves, minced or pressed throught a garlic press (about 2 teaspoons); 2 tablespoons, unbleached all-purpose flour; 1/2 cup, white wine; 4 cups, low-sodium chicken broth; 12 ounces, red potatoes (about 3 medium), cut into 3/4-inch chunks; 1/2 cup, heavy cream; , Salt and ground black pepper; 2 tablespoons, minced fresh chives

4 comments

This classic Irish dish of potatoes, cabbage, onions, and bacon is hearty, stick-to-your-ribs fare. But if made without attention to detail, it has all the appeal of dishwater.

SERVES4 as a main course

WHY THIS RECIPE WORKS

We started our colcannon soup recipe with a base of onion, leeks, and garlic sautéed in rendered bacon fat. Regular green cabbage retained its texture in the soup and was the uncontested favorite. We chose red potatoes for our colcannon rec...

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