I have a bit o’ Irish blood in me, so I’ve made colcannon for St Paddy’s Day before. But this year I wanted soup, so I came up with this. It was tasty, defying the unfortunate reputation Ireland has for bland food. And who doesn’t like potatoes?
I always add thyme to the traditional cabbage and potato mash, so it had to go in the soup along with bits of corned beef and Irish Cheddar. I used Trader Joe’s frozen chopped leeks, which are very convenient for cooked dishes. And they cost less than fresh, most of which goes to waste. I wish I had added a little chopped parsley to enrich the pale green color.
I forgot to play appropriate music during our meal, which is shameful since one of our favorite Irish bands, the bluegrass-influenced We Banjo 3, performed at the White House this week for President Obama and other delighted VIPs. I read that the Secret Service wouldn’t let the president hold one of their banjos. What’s with that? Of course, the guys from Galway do like to call the banjo a “weapon of mass seduction.” Cheeky lads.
Colcannon Soup with Corned Beef and Cheddar
2 tbsp. butter
1 tbsp. olive oil-canola oil mix
1 1/2 cups chopped fresh leeks (rinsed, white and light green from about 3 leeks) or 1 cup frozen
4 cups chopped cabbage, about 1/2 medium head
3 hearty sprigs fresh thyme
1 bay leaf
1 cup chopped deli corned beef
1/2 cup diced deli corned beef for garnish
3 medium russet potatoes, peeled and diced
4 cups chicken broth
1 1/2 cups fat-free or reduced-fat half and half or milk (or a mix)
Kosher salt and pepper of choice, to taste
1 cup shredded white Cheddar, preferably Irish
Melt butter with oil in soup pot. Add leeks and cook gently for about 10 minutes. Add cabbage, the 1 cup chopped corned beef, thyme and bay leaf and cook, stirring occasionally, about 5 minutes. Add a little more oil if it seems dry.
Meanwhile, fry the half-cup of diced corned beef in a little oil in a small frying pan. Set aside in small dish lined with paper towel to drain.
Stir potatoes into soup pot. Add broth and bring to a boil. Lower heat to simmer and cook 15 to 20 minutes, stirring occasionally, till potato is tender.
Discard the thyme and bay leaf. Gently mash some of the potatoes with a potato masher to thicken the soup. Stir in the half and half or milk. Season to taste with salt and pepper. Bring back to simmer and serve topped with the fried corned beef and shredded cheddar.
Serves 4 to 6.
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