Irish Colcannon Cream Soup
This delightful Irish Colcannon Cream Soup is a hearty and nourishing dish that celebrates the traditional Irish flavors we love. With its creamy texture and the satisfying combination of potatoes, leeks, and cabbage, this soup brings comfort to any table. Perfect for chilly evenings, it's hearty enough to serve as a main course while remaining light and flavorful. Originating from the beloved Irish Heritage Cookbook by Margaret M. Johnson, this recipe has been expertly crafted by chef Gerry Galvin of Drimcong House in Moycullen, County Galway. A beautiful dish to share during the World Tour 2005 event, this soup can be prepared in advance and reheated when you’re ready to enjoy it.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Butter
4 tablespoons (melted)
Shredded cabbage
2 cups (raw)
Boiling potatoes
1.5 lbs (peeled and cut into 1 inch pieces)
Leek
1 lb (washed and chopped (white and pale green parts only))
Chicken stock
5 cups (preferably homemade)
Salt
to taste (seasoning)
White pepper
to taste (seasoning)
Ground nutmeg
1 pinch (seasoning)
Half-and-half
1.25 cups (added to soup)
Fresh parsley
3 tablespoons (minced for garnish)
Instructions
1
In a large saucepan, melt the butter over medium heat. Once melted, add the shredded cabbage, diced potatoes, and chopped leeks. Stir well to combine, then cover the saucepan with a lid and allow the vegetables to cook until they are just tender, about 10 minutes.
2
Pour in the chicken stock, increasing the heat to bring the mixture to a boil. Once boiling, reduce the heat to a low simmer, cover again, and let the vegetables cook until they are soft, roughly 15 minutes.
3
Once the vegetables are cooked, remove the saucepan from the heat. Transfer the mixture to a blender or food processor in batches, blending until smooth. Alternatively, you can use an immersion blender to purée the soup directly in the pot for added convenience.
4
Return the blended mixture to the saucepan over low heat. Whisk in the half-and-half until fully incorporated, allowing the soup to warm through without boiling.
5
Taste and adjust seasoning with salt, white pepper, and a pinch of ground nutmeg. Serve the soup hot, garnished with minced fresh parsley for a burst of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Irish Colcannon Cream Soup?
It is a hearty and nourishing dish that celebrates traditional Irish flavors using potatoes, leeks, and cabbage in a creamy base.
Who is the chef behind this recipe?
The recipe was expertly crafted by chef Gerry Galvin of Drimcong House in Moycullen, County Galway.
Which cookbook features this recipe?
This recipe originates from the Irish Heritage Cookbook by Margaret M. Johnson.
What are the main vegetables used in the soup?
The main vegetables are shredded cabbage, boiling potatoes, and chopped leeks.
How much butter is required?
The recipe calls for 4 tablespoons of butter to be melted at the start.
How do I start the cooking process?
Begin by melting butter over medium heat and then adding the cabbage, potatoes, and leeks.
How long should the vegetables cook initially?
The vegetables should be covered and cooked in butter for about 10 minutes until just tender.
How much chicken stock is needed?
The recipe requires 5 cups of chicken stock, preferably homemade.
What is the next step after adding the stock?
Increase the heat to bring the mixture to a boil, then reduce to a low simmer and cover.
How long do the vegetables simmer in the stock?
Simmer the vegetables for roughly 15 minutes until they are soft.
How do I achieve a smooth consistency for the soup?
Transfer the cooked mixture to a blender or food processor in batches and blend until smooth.
Can I use an immersion blender?
Yes, you can use an immersion blender to puree the soup directly in the saucepan for convenience.
When should the half-and-half be added?
Whisk in the half-and-half after the soup has been blended and returned to low heat.
Is it okay to boil the soup after adding the cream?
No, you should allow the soup to warm through without letting it come to a boil.
What seasonings are used in this recipe?
The soup is seasoned with salt, white pepper, and a pinch of ground nutmeg.
What type of pepper is recommended?
White pepper is recommended to maintain the soup's light and creamy appearance.
What is the suggested garnish?
The soup should be garnished with 3 tablespoons of minced fresh parsley.
Can I make this soup ahead of time?
Yes, this soup can be prepared in advance and easily reheated when you are ready to enjoy it.
What event was this recipe shared during?
This soup was shared during the World Tour 2005 event.
What kind of potatoes should I buy?
The recipe specifically calls for 1.5 lbs of boiling potatoes.
How should the potatoes be prepared?
They should be peeled and cut into 1-inch pieces before cooking.
Which parts of the leek should I use?
Only use the white and pale green parts of the leek, which should be washed and chopped.
How much cabbage is needed for the recipe?
You will need 2 cups of shredded raw cabbage.
How much half-and-half is used?
The recipe calls for 1.25 cups of half-and-half.
Is this soup served hot or cold?
This Irish Colcannon Cream Soup is best served hot.
What is the significance of the nutmeg?
A pinch of nutmeg is added to enhance the flavor profile of the cream and potatoes.
Is this soup hearty enough for a main course?
Yes, it is described as hearty enough to serve as a main course while remaining light.
Where is Moycullen located?
Moycullen is located in County Galway, Ireland.
How many ingredients are in this recipe?
There are 10 ingredients in total, including seasonings and garnish.
What is the preparation for the cabbage?
The cabbage should be shredded and used while raw before being sautéed in butter.