Colcannon Soup

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After a week of unseasonably warm weather, autumn has now definitely arrived. At mine that means time for soup, lots of it. My friend L dropped by for lunch on Tuesday and since we had discovered in a conversation the week before that we both love cabbage and potatoes, so what better recipe to make than Colcannon Soup?



Colcannon Soup (serves 4-6)

4 tablespoons butter
1 shredded cabbage (I like Savoy best)
1 1/2 lbs potatoes, peeled and cut into 1 inch pieces
1 lb leek, washed and chopped (white and pale green parts only)
1 1/2 litres vegetable stock
salt, to taste
freshly ground pepper, to taste
ground nutmeg, to taste
cream, to taste

Melt butter in a large saucepan over medium heat.

Add the cabbage, potatoes, and leeks. Cover and cook for about 10 minutes, stirring occassionaly.

Add stock and bring to a boil.

Cover, then reduce heat to a simmer, and cook until the vegetables are soft, this shoul take about 15minutes.

Transfer to a blender or food processor in batches and blitz until smooth or use an immersion stickblender.

Return to the saucepan, season with salt, pepper, and nutmeg.

Add a little cream to finish.

Enjoy.