Irish Colcannon And Thyme Leaf Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This soup reinterprets an Irish classic: colcannon,a dish of mashed potatoes and kale or cabbage. Garnish with extra thyme and black pepper Ingredients:
2tbs butter,divided |
21/2 cups diced peeled baking potatoes(about 14 oz) |
1c diced onion(about 4 oz.) |
1/2tsp salt,divided |
1/2tsp fresh ground pepper,divided |
3c fat-free less-sodium chicken broth |
2c water |
3tbs water |
8c. thin sliced savoy cabbage(about 1lb) |
1tbs. fresh chopped thyme leaves |
Directions:
1. Melt 1 Tbs. in large saucepan over med. heat. Add potato,onion,1/4tsp salt and 1/4tsp.pepper. Cover and cook 6 mins. Add broth and 2 cups water;bring to a boil. Cook 10 mins or till potato is tender. Combine 3 Tbs water and remaining 1Tbs butter in large dutch oven;bring to a simmer. Add cabbage and thyme. Cover and cook 5 mins,stirring occasionally. Remove from heat;stir in remaining1/4tsp. salt and remaining 1/4 tsp. pepper. Place 1/2 of potato mixture in blender. Remove center piece of blender lid(to allow steam to escape);secure blender lid on blender. Place a clean towel over opening in blender(to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Add potato mixture to cabbage mixture and cook over medium-low heat until thoroughly heated.
|
|