"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Colcannon Soup Recipe

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This recipe for Colcannon Soup, by , is from Tablit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Toni Lawrence
Added: Tuesday, September 29, 2009


3 slices bacon cut into 1/2 inch pieces
1 onion, minced, about 1 cup
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin and rinsed thoroughly
1/1 head green cabbage cored and chopped medium, about 4 cups
2 garlic cloves, minced
2 tablespoons all purpose flour
1/2 cup white wine
4 cups low sodium chicken broth
3 medium red potatoes, cut into 3/4 inch chunks
1/2 cup heavy cream
Salt / pepper to taste
2 tablespoons minced fresh chives, dill or parsley for serving.

Cook bacon in large dutch oven over medium heat until fat is rendered and bacon is crisp. Transfer bacon onto a paper towel leaving fat in pot.
Add the onions, leeks and cabbage to the fat and stir to coat. Cover and cook over medium heat until veggies are tender about 10 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the flour and cook for about 1 min,.
Stir in wine scraping up any browed bits and simmer until thickened slightly about 2 mins.
Stir in broth and potatoes and bring to a boil.
Reduce the heat and cook uncovered until the potatoes are tender, about 15 mins.

Off the heat, stir in the cream and season with salt and pepper. Serve in bowls and sprinkle with reserved bacon and chives before serving.

Personal Notes:
Personal Notes:
Soup can be thin; to thicken mash some of the potatoes with a potato masher or hand blender.
Great alternative for St. Patrick's Day




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