Colcannon is a traditional Irish dish made from mashed potatoes and cabbage or kale. Considered a filling staple of Irish cuisine, it has loads of butter and cream. Definitely perfect for those damp, cold Spring days in Ireland but given the strange late winter and early spring we’ve experienced – it would be perfect here too!
I have modified the traditional Colcannon into a soup utilizing the leftovers of typical St. Patrick’s day meal of corned beef, cabbage, potatoes and carrots.
1 cup chopped white onion
1 leek, rinsed and white part sliced thinly
1/2 lb left over potatoes diced (if you’ve eaten all your St. Patty’s pratties, they can be uncooked ones)
Leftover boiled carrots, chopped coarsely
2 cups of sliced cooked cabbage – or about half a cabbage
1/2 cup of Harp or other Irish Ale – you can also sub dry white wine
1-2 cups of shredded leftover Corned beef – whatever you have left over
4 cups vegetable stock
2 cups cream
3 T unsalted Kerry Gold butter – or any other unsalted butter – diced at room temp
Put olive oil in soup pot and set temp to medium. Add the onion and leak and cook until translucent. Add the potatoes, carrots, cabbage and ale and cook for two minutes. Add the shredded corned beef and stock. Bring to a boil and season with salt and pepper to taste. Lower the heat to a simmer. If you aren’t using leftover potatoes, cook until potatoes are tender.
Just before serving, add the cream and let it simmer for a couple minutes. Remove from heat and place in bowls. For true decadence, ad a little pat of butter in each bowl and stir.
Image via Flickr