Colcannon soup
Ingredients
- 1 tbsp oil
- 100 g dried cured streaky bacon diced
- 1 onion finely chopped
- 2 potatoes finely diced
- 1 leek trimmed and thinly sliced
- 200 g savoy cabbage thick stalks removed and shredded
- 700 ml vegetable stock or water
- 150 ml cream
- 25 g butter diced
- salt and black pepper
Instructions
- In a saucepan, over high heat, place the bacon, onion, and garlic and sear for 3-4 minutes until lightly coloured.
- Add the potatoes, leeks.
- Stir once and pour in the vegetable stock or water. Season well.
- Bring to the boil and simmer for 20-25 minutes until the vegetables are softened.
- Add in the shredded cabbage and the cream and continue to simmer for a further 10 minutes.
- (adding the cabbage later help to retain a lighter green colour!)
- Check the seasoning . Keep warm until needed.
- Ladle the colcannon soup into warmed serving bowls and some fresh brown bread on the side.