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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Colcannon Soup

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

2 Tablespoons Butter 2 Tablespoons Butter (1/4 stick) cut into 6 pieces
2 Unit Leeks 2 Unit Leeks trimmed and chopped
4 Cups Cabbage 4 Cups Diced cabbage
3 Unit Russet Potatoes 3 Unit Russet Potato peeled and
1 Unit Ice 1 Unit Diced
4 Cups Chicken Stock 4 Cups Chicken stock low fat, low sodium, plus 2 teaspoons
1 Cup Milk 1 Cup Milk or part cream
1 Unit Pepper 1 Unit Salt and Pepper to taste
6 Unit Green Onions 6 Unit Green onions sliced
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Directions:

1. Heat butter in a dutch oven.

2. Add leeks; cook gently until just wilted. Add cabbage and combine well.

3. Cook a few minutes. Add potatoes and stock.

4. Bring to the boil. Simmer for 20 minutes,or until potatoes are very tender.

5. With potato masher, gently mash some of the potatoes, so that the soup thickens.

6. Stir in milk. Season with salt and pepper. Add green onions and cook 1 minute further.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, MSG, Potato, Poultry, Cabbage, Spring Onion, Onion allergies.
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