1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (474g) Recipe makes 6 servings
Calories 356
Calories from Fat 146		(41%)
Amount Per Serving		%DV
	Total Fat 16.3g	25%
	Saturated Fat 9.2g	45%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 386mg		16%
Potassium 912mg		26%
Total Carbohydrate 44.2g		14%
	Dietary Fiber 4.0g	16%
	Sugars 8.0g
Protein 10.3g		20%
detailed view... how is this calculated?

Menus using this recipe:

St. Patrick's Day

katie in the UP

people who like this recipe also like:

Shanghai Noodles

By: papergoddess

Tamale Casserole

By: Jessica K

Colcannon Soup

Recipe #138785 | 1 hour | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: PanNan
Sep 24, 2005

This is posted for the World Tour 2005 event. I haven't tried it yet, but it looks wonderful. The source is the Irish Heritage Cookbook by Margaret M. Johnson. The author credits chef Gerry Galvin, of Drimcong House in Moycullen (County Galway).

SERVES 6 (change servings and units)

Ingredients

4 tablespoons butter
2 cups shredded cabbage
1 1/2 lbs boiling potatoes, peeled and cut into 1 inch pieces
1 lb leek, washed and chopped (white and pale green parts only)
5 cups chicken stock (preferably homemade)
salt
white pepper
1 pinch ground nutmeg
1 1/4 cups half-and-half
3 tablespoons fresh parsley, minced

Directions

1
Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
2
Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg.
3
Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point.
4
Return to the same saucepan and whisk in the half and half.
5
Serve hot.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Fragrant Thai Beef Curry

Tortellini With Turkey Sausage in Creamy Butternut Apple Sage

Pork Chops With Mustard & Shallot Sauce

Channa Masala

Chicken With Tarragon, Garlic & Olives

Featured Reviews for This Recipe

From: Kaarin

On Oct 9, 2005

This is deliciously creamy and smooth. The only change was to use more nutmeg. I used part chicken stock and part chicken bouillon. A very good, healthy soup I will make again. Thanks!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: TheDancingCook

On Mar 20, 2007

Good soup! My mom owns a catering business and her chef made your recipe for the cafe for their St. Patty's Day menu. I definitly recommend a bit more salt and pepper to taste as well as serving this with some croutons (maybe rye or pumpernickel croutons to stay with the theme) or crackers for a thicker soup. This soup makes for a great traditional St. Patty's day staple for anyone's festive celebration.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: -Sylvie-

On Jan 23, 2006

I made this for Photo Swap #5. This is a delicious soup, that is so easy and quick to make. I halved the recipe and my BF and I ate it all with plenty of Soda Bread on the side. I kept about 1/4 aside when blitzing the soup and then returned it to the blitzed part. I like a bit of texture better than having a completely smooth soup. My pinch of nutmeg was also rather large, but it is one of my favourite spices. I also omitted the cream, eventhough I had bought some to make this, but it really didn't need any. It is so creamy just as it is. I only used a couple of drops for garnish, making it even healthier. Thank you so much for sharing, I'll definitely make this again and if I could I'd give it more than 5*. :D

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews