Colcannon soup

Colcannon soup
  • Serves icon For 2-4 people
  • Time icon Takes 15 minutes to make and 25 minutes to cook

Colcannon soup is the kind of thing you want to eat when the frost is on the ground – a great supper, especially with grilled rashers of dry-cured bacon on toasted soda bread.

Nutrition: per serving

Calories
552kcals
Fat
49.1g (29.5g saturated)
Protein
12.8g
Carbohydrates
18.7g (5.3g sugars)
Salt
1.2g
Calories
552kcals
Fat
49.1g (29.5g saturated)
Protein
12.8g
Carbohydrates
18.7g (5.3g sugars)
Salt
1.2g

For 4 servings

Ingredients

  • 2 tbsp butter
  • 1 large onion, chopped
  • 4 garlic cloves, crushed
  • 250g (2 large) floury potatoes, thinly sliced
  • About 800ml ham stock or chicken stock
  • 1 bouquet garni
  • 200g kale or cabbage, shredded
  • 300ml double cream

Method

  1. Heat the butter in a large pan over a low heat. Add the onion, garlic and potatoes and cook for 5 minutes without colouring. Pour over enough stock to cover, add the bouquet garni and season to taste. Bring to the boil, cover and simmer for 15 minutes.
  2. Add the kale, bring back to the boil, then remove from the heat. Pour in the cream. (You can transfer the soup to a food processor, remove the bouquet garni, and whizz to a purée, if you like. Put back on the hob to heat up.) Check the seasoning. Ladle into bowls and serve.

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