Colcannon Soup with Parsley Pesto is a vegetarian alternative for St. Patrick’s Day
- 2 cups sliced leeks
- 2 cups green cabbage sliced and chopped
- 2 cups kale sliced and chopped
- 4 cups russet potatoes peeled and diced, about 3 pounds, 3/4-inch dice
- 6 cups vegtable stock
- 2 bay leaves
- 2 1/2 tsps kosher salt
- 1/4 tsp white pepper
- 1/3 cup heavy cream
- 4 green onions (thinly sliced)
For the parsley pesto
- 4 ounces flat-leaf parsley
- Scant 2/3 cup extra virgin olive oil
- Scant 1/4 cup pine nuts, toasted
- 1 garlic clove, crushed
- 1/2 cup freshly grated Parmesan cheese
Melt the butter in a heavy-bottomed saucepan over medium heat. Add the potatoes, onions, garlic and nutmeg and stir, then cover the pan with a lid. Reduce the heat to low and let sweat for about 15 minutes, stirring occasionally.
Add the hot stock and bring the heat up to high. Let the onions and potatoes cook in the stock until they are completely soft, then add the cabbage — it will only take 5 minutes to cook.
While the cabbage is cooking, in a food processor, place all the ingredients for the parsley pesto and blend until you have a smooth consistency. Set aside.
When the cabbage has wilted, stir in the cream, then pour the soup into a blender and blitz until smooth. Season with salt and pepper. If necessary, return to the pan to warm through.
To serve, pour the soup into bowls and garnish with a generous drizzle of the parsley pesto.
Tonight I’m serving with soda bread and an assortment of Irish farmhouse cheeses.