Colcannon Soup
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Put the bacon in a pot over medium-high heat and cook, stirring occasionally, until the bacon renders its fat
2
Lower the heat to medium
3
Add the onion, leek, potato, and cabbage and cook, covered, stirring occasionally, until tender, about 10 minutes
4
Add the wine and cook for 2 minutes more
5
Add the stock, bring to a boil, and season with salt and pepper, to taste
6
Lower the heat and simmer until the potato is tender
7
Add the cream and simmer for a few minutes until the soup achieves a creamy texture
8
Remove from the heat and finish by whisking the butter cubes into the soup
9
(Don't re-boil the soup after adding the butter into it, or it will curdle
10
) Divide the soup among bowls, drizzle with basil oil, and garnish with the fried basil leaves