And what would be under the lid of my lovely new birthday pot from my daughter? Mmmmm, something smells good!
Like many Americans, I can count many relatives on both sides of the family who were Irish ( Leary, Sullivan, Hughes (originally Welsh, but ended up in Ireland), O'Hanlon, among others) so of course I celebrate St. Patrick's Day. I often make colcannon, which is a cabbage and potato mash, but it's best hot and fresh, oozing with butter. I wanted something I could reheat, so I decided on a colcannon soup today: warm homemade chicken stock, leeks and baby potatoes, sweet green cabbage, and fresh dill and parsley.-, and of course, sweet unsalted butter, and a little olive oil. It was so good for lunch, I'll heat it up again for dinner, wishing I had photographs of all those ancestors I only know on the genealogy chart.
Makes about 4 servings:
1 cup sliced leek whites
1 T. olive oil
1 T. unsalted butter
4 cups chicken stock
about 9 small potatoes, sliced into thirds
1/2 t. thyme
2 cups sliced/shredded sweet green cabbage
kosher salt and fresh pepper
1/4 cup medium chopped Italian parsley
1/4 cup medium minced fresh dill
1 cup medium cream
more butter to your taste(optional)
Saute the leek whites in the oil and butter for 15 minutes, then add the stock, potatoes, thyme, and cabbage and simmer until the potatoes are tender - about 20 minutes.
Toss in the cream, dill, and parsley, and remove from heat and cover. Stir, then let the colcannon soup steep for another 15 minutes, covered.
Taste the soup ( it will need salt), and adjust seasonings as you wish. Too late, I thought a little bacon or sausage might be nice in this, so let me know if you add some.
May the hill rise to greet you, friends, and enjoy your St. Patrick's Day!
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