Colcannon soup
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Recipe by: adelmo
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 tb Butter
2 Leeks, trimmed and chopped
4 c Diced cabbage
3 Baking potatoes, peeled and
Diced
4 c Chicken stock
1 c Milk
Salt and Pepper to taste
6 Green onions, sliced
Heat butter in a dutch oven. Add leeks; cook gently until just
wilted. Add cabbage and combine well. Cook a few minutes. Add
potatoes and stock. Bring to the boil. Simmer for 20 minutes,or until
potatoes are very tender. With potato masher, gently mash some of the
potatoes, so that the soup thickens. Stir in milk. Season with salt
and pepper. Add green onions and cook 1 minute further. Source: The
Toronto Star Newspaper. Recipe shared by Deborah Kuhnen.
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