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Colcannon soup

Name: Colcannon soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: For 2-4 people
Ingredients: 2 tbsp butter; 1 large onion, chopped; 4 garlic cloves, crushed; 250g (2 large) floury potatoes, thinly sliced; About 800ml ham stock or chicken stock; 1 bouquet garni; 200g kale or cabbage, shredded; 300ml double cream

Published: 28 Feb 09
Updated: 18 Mar 24

Colcannon soup is the kind of thing you want to eat when the frost is on the ground – a great supper, especially with grilled rashers of dry-cured bacon on toasted soda bread.

Easy
March 2009

Test kitchen approved

For 2-4 people
Takes 15 minutes to make and 25 minutes to cook

Colcannon soup is the kind of thing you want to eat when the frost is on the ground – a great supper, especially with grilled rashers of dry-cured bacon on toasted soda bread.

Nutrition: per serving

Calories: 552kcals
Fat: 49.1g (29.5g saturated)
Protein: 12.8g
Carbohydrates: 18.7g (5.3g sugars)
Salt: 1.2g

For 4 servings

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Ingredients

2 tbsp butter
1 large onion, chopped
4 garlic cloves, crushed
250g (2 large) floury potatoes, thinly sliced
About 800ml ham stock or chicken stock
1 bouquet garni
200g kale or cabbage, shredded
300ml double cream

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Method

Heat the butter in a large pan over a low heat. Add the onion, garlic and potatoes and cook for 5 minutes without colouring. Pour over enough stock to cover, add the bouquet garni and season to taste. Bring to the boil, cover and simmer for 15 minutes.
Add the kale, bring back to the boil, then remove from the heat. Pour in the cream. (You can transfer the soup to a food processor, remove the bouquet garni, and whizz to a purée, if you like. Put back on the hob to heat up.) Check the seasoning. Ladle into bowls and serve.