Colcannon Soup

• doses: 4 servings
• tempo ativo: 15 minutes
• tempo total: 40 minutes

Ingredientes

¼ cup unsalted butter

½ cup diced onion

1 teaspoon minced garlic

3 cups chopped cabbage (about ½ head)

6 cups vegetable broth, (more if needed)

3 large peeled and chopped russet potatoes, (about 2 pounds)

1 teaspoon salt (more to taste)

¼ teaspoon black pepper

1 cup half and half

2 cups chopped kale leaves

sliced green onion

chopped cooked bacon (for garnish)

Instruções

cook

Add ¼ cup unsalted butter and ½ cup diced onion to a large pot. Cook over medium heat until the onions are softened, then add 1 teaspoon minced garlic and cook for 1 minute.

cook

Add 3 cups chopped cabbage and cook until it softens and wilts.

simmer

Add 3 large peeled and chopped russet potatoes, 6 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook for 20 minutes or until the potatoes are tender.

blend

Use an immersion blender to mostly blend the soup but still leave some potato chunks for added texture. The soup will be thick. You may use a food processor instead.

simmer

Stir in 1 cup half and half and 2 cups chopped kale leaves. Heat the soup until the kale slightly wilts. Serve the soup with sliced green onion and chopped cooked bacon for garnish.

Informação Nutricional

• Calorias: 443 kcal
• Gordura Total: 19 g
• Gordura Saturada: 12 g
• Gordura Insaturada: 6 g
• Gordura Trans: 0.5 g
• Colesterol: 52 mg
• Sódio: 2060 mg
• Carboidratos Totais: 63 g
• Fibra Alimentar: 6 g
• Açúcares Totais: 10 g
• Proteína: 9 g