Recipe #2: Colcannon Soup

Colcannon soup is based on a traditional Irish dish of potatoes, cabbage, and leeks, and was a perfect fit for recipe #2 of Ethnic Food Week. The write-up looked tasty and quite intriguing, so, armed with a sharp knife and a roly-poly cabbage, I set to work. Just in case you decide to make this soup, don't be alarmed at the way the soup looks half-way through! I snapped a phone picture to prove the point - it doesn't look like a soup at all yet.

Also, I recommend cooking at least one extra piece of bacon, because if you're like Ibs and I, well... that hot sizzling bacon disappears fast. :) Here is blurry Exhibit No. 1 of somebody grabbing a piece. [I decline to mention who placed the cabbage leaf on her head.]

And finally, here is the finished soup. Now, before you run screaming away after one look at this picture, let me put a disclaimer: the color really does look awful! In fact, I was thoroughly convinced that this was NOT a do-again recipe, until I took a taste. Yes, it is actually amazingly good! Just another easy, good-for-you soup that's perfect for a freezing winter day.

Now for the recipe...

Colcannon Soup

Ingredients:

6 slices bacon
1 medium onion, chopped
2 large leeks, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly
1 medium head cabbage, cored and chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
9 cups chicken broth
5 medium potatoes, cut into 3/4 inch chunks
1 cup heavy cream
salt and pepper
Minced fresh chives, for garnish

Directions:

Cook the bacon in a large pot over medium-low heat until crisp, then transfer to a paper towel-lined plate, leaving the rendered fat in the pot. When the bacon is cool enough, crumble it into small pieces.

Meanwhile, add the onion, leeks, and cabbage to the bacon fat and stir to coat. Cover and cook on 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.

Stir in 1 cup of chicken broth, scraping up any browned bits, and simmer until it has thickened slightly, about 2 minutes. Stir in the rest of 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.

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.