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This recipe is a slight modification of the original from famous Irish chef Kevin Dundon! I originally had this wonderful soup at Raglan Road at Disney Springs and as it is my daughters favorite i've tried to recreate it as faithfully as possible to what I have had personally at the restaurant.
1Heat a large pan and sauté the bacon over a medium to high heat for a couple minutes until the fat renders out.
2Stir in the onion, potatoes, leek and cabbage, then cover with a lid and sweat over a medium heat for 10 minutes until softened, stirring occasionally.
3Pour the vegetable stock into the cabbage mixture and bring to the boil, then season to taste. Turn the heat to medium-low and simmer for 10-15 minutes until all the vegetables are cooked.
4Ladle a spoon of broth into a mixing bowl and add the cream and butter, slowly stirring constantly. This will help to temper the cream and butter before adding it to the soup so it doesn't break. Stir in the cream mixture and simmer for a few minutes until the soup has a creamy texture. Don't re-boil the soup after adding the butter into it, or it will curdle.
5Ladle the soup in batches into a blender and blend on high until the soup is fully blended. Transfer the batches to a bowl for serving.
6For the garnish: Cut the Parma ham into short thin strips and arrange on a baking sheet lined with parchment paper. Bake in the oven for 5-10 minutes until crispy and then leave to cool. Dice some green onions or chives to sprinkle on top. To serve, ladle into a bowl and top with garnish.
Don’t worry – its not all about carrots! We like variety, and while this blog is not solely dedicated to one food group or food topic it is ABSOLUTELY all about fresh, wholesome cooking. It’s our promise never to let any artificial, highly processed or easy shortcut ingredients make their way into our words, stories or recipes. That Darn Carrot is dedicated to making cooking fun again and keep top of mind its importance to our everyday lives. It’s time to love food again without faking it!