Recipe courtesy of Darby Tarantino-Chef/Wine Educator-Meadowcroft Wines


Serves 8-10

Colcannon is one of Ireland's best loved traditional dishes, made from fluffy mashed potato flecked with buttered cabbage or kale. Here the same ingredients are used to make a delicious soup. Using Kerrygold Irish Butter is a MUST if you want a rich, creamy soup. In a bind you can use what you have, but you'll notice the difference.

4 tbls Kerrygold Butter, divided
3 russet potatoes, peeled and cut into cubes
1 large onion, diced
6 cups chicken stock
1 med. head savoy cabbage

Heavy cream to taste

Melt 2 tablespoons butter in heavy saucepan or dutch oven. Add the onions, saute for a few minutes then add the potatoes. Season with salt and pepper. Cover to sweat over low heat for 10 minutes or until onions are translucent. Add the stock, bring to a boil and simmer until potatoes just begin to break apart.

To prepare the cabbage, quarter the head and removed the inner stalk from each quarter. Shred across the grain. Add a few tablespoons of water to a saute pan and 1 tbls. of butter. Bring to a boil, add the cabbage, toss in the butter and cover until soft and wilted. Do not over cook, as the cabbage will loose it's beautiful, vibrant green color. Add the last tbls. of butter, salt and pepper to taste, then add to the soup. Puree in a blender or food processor until smooth and add cream to the desired consistency.


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