A Cup of Green

Recipe of the Month: Irish Colcannon and Thyme Leaf Soup

March
Irish Colcannon and Thyme Leaf Soup via MyRecipes.com

Just in time for your St. Patrick’s Day hangover, a recipe to soothe it and your soul.

This soup reinterprets an Irish classic: colcannon, a dish of mashed potatoes and kale or cabbage. Garnish with extra thyme and black pepper.

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

• 2  tablespoons  Pastured butter, divided
• 2 1/2  cups  diced peeled baking potato (about 14 ounces)
• 1  cup  diced onion (about 4 ounces)
• 1/2  teaspoon  salt, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• 3  cups chicken broth
• 2  cups  water
• 3  tablespoons  water
• 8  cups  thinly sliced savoy cabbage (about 1 pound)
• 1  tablespoon  chopped fresh thyme leaves

Preparation

Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 6 minutes. Add broth and 2 cups water; bring to a boil. Cook 10 minutes or until potato is tender.Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer. Add cabbage and thyme. Cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.

Recipe thanks to Darina Allen from www.myrecipes.com

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