Colcannon Soup Recipe

Home : Contact


Recipe Categories:
Dutch Oven; Irish; Soup


You are viewing:
Colcannon Soup Recipe

 

Our Ethnic Recipes section offers meals from the following ethnic cuisines:

 

  • Italian Recipes
  • Irish Recipes
  • French Recipes
  • Chinese Recipes
  • Indian Recipes
  • Korean Recipes
  • Thai Recipes
  • ...and other Ethnic Recipes

 

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

"Believe it or not, American’s eat 75 acres of pizza a day."
Boyd Matson

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Ethnic Recipes are part of our collection of over 60,000 recipes.




Colcannon Soup

 

Ingredients

2 tbsp butter
2 leeks, trimmed and chopped
4 cup diced cabbage
3 baking potatoes, peeled and
1 diced
4 cup chicken stock
1 cup milk
1 salt and pepper to taste
6 green onions, sliced



 

Preparation

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.

 

 

Servings: 4

 

 

 

 


 

Colcannon Soup Recipe brought to you by Recipes 4U