Irish Colcannon and Thyme Leaf Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Cooking Light, March 2007 Ingredients:
2 tablespoons butter, divided |
2 1/2 cups diced peeled baking potatoes |
1 cup diced onion |
1/2 teaspoon salt, divided |
1/2 teaspoon fresh ground black pepper, divided |
3 cups reduced-sodium fat-free chicken broth |
2 cups water, plus |
3 tablespoons water |
8 cups thinly sliced savoy cabbage (about 1 pound) |
1 tablespoon chopped fresh thyme leave |
Directions:
1. Melt 1 tablespoon butter in a large saucepan over medium heat.
2. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Cover and cook 6 minutes.
4. Add broth and 2 cups water; bring to a boil.
5. Cook 10 minutes or until potato is tender.
6. Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer.
7. Add cabbage and thyme.
8. Cover and cook 5 minutes, stirring occasionally.
9. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
10. Place half of potato mixture in blender. Blend until smooth. Pour into a large bowl.
11. Repeat procedure with remaining potato mixture.
12. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.
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