Author Notes
Fellow Food52er GiGi26 makes a lovely Colcannon with a Little Zip found here:http://www.food52.com/recipes...
which inspired me to turn Colcannon into soup. I did some research and found that Colcannon is just not an Irish dish, but also the name of a song, sometimes called The Skillet Pot Song which starts out this way:
"Did you ever eat Colcannon made from lovely pickled Cream?"
After days of research, I could find only one reference to "pickled cream", that being buttermilk or soured cream. Buttermilk sounded just right for my little "zip". This one's good warm or chilled. —inpatskitchen
Ingredients
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5 tablespoons
butter or 4 tablespoons butter plus 1 tablespoon rendered bacon fat.
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1
large leek, white part only, sliced lengthwise and then cut crosswise into 1/4 inch moons
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4 cups
chopped cabbage
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2 teaspoons
salt
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1 teaspoon
black pepper
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4 to 5 cups
peeled and diced potatoes (3/4 inch dice) 4 to 5 potatoes
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6 cups
chicken broth
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1
bunch chopped kale ( 5 to 6 cups chopped)
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1 cup
buttermilk
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1/2 cup
half and half
Directions
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In a Dutch oven or soup pot, melt the fat and add the sliced leeks. Saute them until they soften. Add the chopped cabbage and continue to saute until the cabbage softens up.
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Add the salt, pepper, diced potatoes and chicken broth, bring up to a boil and then simmer until the potatoes are tender, 10 to 15 minutes. Cool the soup to lukewarm.
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While the soup is simmering, steam the chopped kale in a little water until wilted and tender.
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Once the soup has cooled, process it in batches in a food processor or blender until pureed. Return the soup to the pot and stir in the kale, buttermilk and half and half.
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At this point re warm the soup(don't boil!) or if you would like it chilled, refrigerate for a few hours before serving.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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