Why Make This Recipe
Colcannon soup is a warm and hearty dish that brings together the classic flavors of Irish colcannon in a comforting soup form. It’s a great way to enjoy vegetables, and it makes use of simple ingredients that you may already have in your kitchen. This soup is perfect for chilly days, as it offers both warmth and nourishment. With its creamy texture and comforting taste, Colcannon soup is a delightful choice for a cozy dinner or a simple lunch.
How to Make Colcannon Soup
Ingredients:
- 4 large potatoes, peeled and diced
- 2 cups chopped cabbage
- 2 cups chopped kale
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 4 tablespoons butter
- Salt and pepper to taste
- Chopped green onions for garnish
Directions:
- In a large pot, melt the butter over medium heat. Add the diced potatoes, chopped cabbage, and chopped kale. Cook for about 10 minutes, stirring occasionally.
- Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and let it simmer until the potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with chopped green onions.
How to Serve Colcannon Soup
Colcannon soup is best served hot. You can ladle it into bowls and top it with chopped green onions for added flavor and a pop of color. This soup pairs well with crusty bread or a simple green salad. It’s a perfect meal for any time of the year, but especially nice when the weather is cool.
How to Store Colcannon Soup
If you have leftovers, let the soup cool to room temperature before transferring it to an airtight container. You can store Colcannon soup in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. If the soup thickens too much in the fridge, you can add a little broth or water while reheating to reach your desired consistency.
Tips to Make Colcannon Soup
- For extra flavor, consider adding garlic or onions at the start while melting the butter.
- If you prefer a smoother soup, blend it longer until it reaches your desired creaminess.
- Adjust the amount of heavy cream based on how rich and creamy you want the soup to be.
- You can also add other vegetables like leeks or carrots for added nutrition and flavor.
Variation
For a different twist, try adding cooked bacon or sausage for a meaty version of this soup. You can also experiment with different types of greens, like spinach or Swiss chard, in place of kale.
FAQs
Can I freeze Colcannon soup?
Yes, you can freeze Colcannon soup. Store it in a freezer-safe container, and it will keep well for up to 3 months. Just be aware that the texture may change slightly when thawed.
Is there a vegetarian version of this soup?
Yes! You can keep the soup vegetarian by using vegetable broth and omitting any meat products. The recipe as written is already vegetarian.
Can I make this soup dairy-free?
Certainly! You can substitute the heavy cream with coconut milk or any dairy-free cream alternative. Adjust the seasoning accordingly to balance the flavors.
Colcannon Soup
Ingredients
Method
- In a large pot, melt the butter over medium heat. Add the diced potatoes, chopped cabbage, and chopped kale. Cook for about 10 minutes, stirring occasionally.
- Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and let it simmer until the potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with chopped green onions.