It won't belong until St. Patrick's Day rolls around. One of the dishes that always appears on our table when we celebrate all things Irish is Colcannon - a classic Irish dish of potatoes, cabbage, and onions. Colcannon is normally served around Hallowe'en but we prefer it as a part of our St. Patrick's Day menu.
This soup recipe, from Elise at Simply Recipes, reinvents the dish in what may be our new favourite soup. We were overrun with potatoes and cabbage from our CSA, the temps were sub-zero . . . a bowl of rib-clinging soup seemed to be the perfect antidote; it was.
6 Tbsp butter
2 cups sliced leeks
2 cups sliced and chopped green cabbage
2 cups sliced and chopped kale (we use Tuscan or Dinosaur kale)
4 cups peeled and diced potatoes (about 3 pounds, 3/4-inch dice)
6 cups chicken stock (we had to add 2 extra cups of stock)
2 bay leaves
2 1/2 teaspoons kosher salt
1/4 teaspoon white pepper
1/3 cup heavy cream
4 green onions, thinly sliced
Melt butter in a large, heavy bottomed soup pot on medium heat. Add the sliced leeks, cabbage, and kale, toss to coat with the butter. Lower the heat to low, cover and gently cook until the greens are wilted, about 12 to 15 minutes.
Add the diced potatoes to the pot, along wit the chicken stock, bay leaves, and salt. Increase heat to bring to a simmer. Reduce heat to maintain a simmer, and cook until the potatoes are softened and falling apart, about 15 to 20 minutes.
Remove from heat. Swirl in the white pepper, heavy cream, and sliced green onions. Taste and add more salt and pepper to taste.