Irish Colcannon and Thyme Leaf Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This soup reinterprets an Irish classic: colcannon, a dish of mashed potatoes and kale or cabbage. Garnish with extra thyme and black pepper. Ingredients:
2 tablespoons butter, divided |
2 1/2 cups diced peeled baking potato (about 14 ounces) |
1 cup diced onion (about 4 ounces) |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
3 cups fat-free, less-sodium chicken broth |
2 cups water |
3 tablespoons water |
8 cups thinly sliced savoy cabbage (about 1 pound) |
1 tablespoon chopped fresh thyme leaves |
Directions:
1. Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 6 minutes. Add broth and 2 cups water; bring to a boil. Cook 10 minutes or until potato is tender.
2. Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer. Add cabbage and thyme. Cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
3. Place half 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 lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.
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