Colcannon Soup

Adapted from Full On Irish by Kevin Dundon

~from Savoring Time in the Kitchen

serves: 4 - 6

2 oz rindless streaky bacon, diced

1 onion, finely chopped

8 oz potatoes, diced

1 leek, trimmed and thinly sliced

5 oz Savoy cabbage, thick stalks removed and shredded

1 1/4 pints vegetable stock (I used chicken stock)

1/4 pint cream (I did not use)

1 oz butter, diced and room temperature (I did not use)

Heat a large pan and sauté the bacon over a medium to high heat for a couple minutes until the fat comes out. Stir in the onion, potatoes, leek and cabbage, then cover with a lid and sweat over a medium heat for 10 minutes until well softened but not browned, stirring occasionally.

Pour the stock into the cabbage mixture and bring to a boil, then season to taste. Stir in the cream (if desired) and simmer for a few minutes until the soup has a creamy texture.

I omitted this next step:

To Serve, remove the soup from the heat and whisk in the butter. It is important not to reboil the soup once the butter has been added or you’ll find it will curdle. Ladle the colcannon soup into serving bowls.