Colcannon Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 tablespoons butter
• 2 cups shredded cabbage
• 1 1/2 lbs boiling potatoes, peeled and cut into 1 inch pieces
• 1 lb leek, washed and chopped ( and pale green parts only)
• 5 cups chicken stock (preferably homemade)
• salt
• pepper
• 1 pinch ground nutmeg
• 1 1/4 cups half-and-half
• 3 tablespoons fresh parsley, minced

Recipe

• 1 melt butter in a large saucepan over medium heat. stir in cabbage, potatoes, and leeks. cover and cook until barely tender (about 10 minutes).
• 2 add stock and bring to a boil. cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). season with salt, pepper, and nutmeg.
• 3 transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). note: the recipe can be made ahead up to this point.
• 4 return to the same saucepan and whisk in the half and half.
• 5 serve hot.