Colcannon
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender
3
Drain in a colander
4
Saute the sliced cabbage in the olive oil on medium heat with the thyme
5
Cover and cook until soft, stirring occasionally
6
In a small saucepan, warm the broth
7
Return the cooked potatoes to the pot they were boiled in and mash
8
When the cabbage is cooked, fold into the potatoes
9
Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy
10
Add salt and pepper to taste
11
Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible
12
Stir
13
Bring to a boil, and then reduce to a simmer
14
Cook uncovered for a couple of hours to extract the vegetable flavors
15
Strain over another soup pot or large bowl, separating the scraps from the broth
16
Divide among containers and freeze