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Colcannon Soup
Nb persons: 4
Yield:
Preparation time: 10m
Total time: 50m
Source: Cooks Illistrated Editors’ Choice Cookbook Collection. From The Best International Recipe.
| Other herbs, such as dill or parsley, can be substituted for the chives. A good quality chicken broth is essential to the delicate flavor of this recipe. | |
| 3ounces | bacon, (about 3 slices), cut into 1/2-inch pieces |
| 1 medium | onion, minced |
| 1pound | leeks, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly |
| 8ounces | green cabbage, (about 1/2 medium head), cored and chopped medium (about 4 cups) |
| 2medium | garlic cloves, minced or pressed throught a garlic press (about 2 teaspoons) |
| 2tablespoons | unbleached all-purpose flour |
| 1/2cup | white wine |
| 4cups | low-sodium chicken broth |
| 12ounces | red potatoes, (about 3 medium), cut into 3/4-inch chunks |
| 1/2cup | heavy cream |
| Salt | |
| ground black pepper | |
| 2tablespoons | minced fresh chives |
1. Cook the bacon in a large Dutch oven over medium-low heat until the fat is rendered and the bacon is crisp, 5 to 7 minutes. Transfer the bacon to a paper towel–lined plate, leaving the rendered fat in the pot.
2. Add the onion, leeks, and cabbage to the bacon fat in the Dutch oven and stir to coat. Cover and cook over medium heat until the vegetables are tender, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for about 1 minute.
3. Stir in the wine, scraping up any browned bits, and simmer until it has thickened slightly, about 2 minutes. Stir in the chicken broth and potatoes and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
4. Off the heat, stir in the heavy cream and season with salt and pepper to taste. Portion the soup into individual serving bowls and, before serving, sprinkle with the reserved crumbled bacon and chives.
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