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Irish Colcannon Soup

Servings: 6


  • 2 ounce butter
  • 15 ounce potatoes
  • 4 ounce onions
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 pint chicken stock or vegetable stock
  • 1 pound cabbage
  • 1 ounce butter
  • 1 ounce salt and freshly ground pepper
  • 4 fluid ounce creamy milk


Baking Directions:

Melt the butter in a heavy saucepan.

When it foams, add the potatoes and onions and toss them in the butter until well coated.

Sprinkle with salt and pepper.

Cover and sweat on a gentle heat for 10 minutes, add the stock and cook until the vegetables are soft.

Meanwhile, make the buttered cabbage.

Remove the tough outer leaves from the cabbage.

Divide into four, cut out the stalks and then cut into fine shreds across the grain.

Put 2-3 tablespoons of water into a wide saucepan with the butter and a pinch of salt.

Bring to the boil, add the cabbage and toss constantly over a high heat; then cover for a few minutes.

Toss again and add some more salt, freshly ground pepper and a knob of butter.

Add the cabbage to the soup, puree in a blender or food processor.

Taste and adjust seasoning.

Thin with creamy milk to the required consistency.