This soup reinterprets the Irish classic ‘colcannon’, a dish that is made of mashed potatoes and kale or cabbage. You could add some pulled pork or pancetta to this soup if you wish. From my book 'Clodagh's Irish Kitchen' to purchase click here
300g potatoes, peeled and diced
100g onions, peeled and diced
2 cloves of garlic, crushed
½ tsp nutmeg, freshly grated
800ml hot stock (chicken or veg)
400g cabbage , sliced
sea salt and freshly ground black pepper
For the Parsley Pesto
110g fresh flat parsley (Italian Parsley)
150ml extra virgin olive oil
25g pine kernels, toasted
1 garlic clove, crushed
50g freshly grated parmesan cheese
1. Place a heavy bottomed saucepan over a medium heat and add the butter. When the butter has melted add in the potatoes, onions, garlic and nutmeg, stir, cover with a lid and reduce the heat to low. Leave these to sweat for about 15 minutes – stirring occasionally.
2. Then 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 – the cabbage will only take 5 minutes to cook.
3. While the cabbage is cooking, place all the ingredients for the parsley pesto in a food processor and blend until you have a smooth consistency, set aside.
4. When the cabbage has wilted, stir in the cream then pour the mixture into a blender and whiz until you get a smooth consistency. Season with sea salt and freshly ground black pepper.
5. To serve, pour the soup into bowls and garnish with a generous drizzle of parsley pesto.