Colcannon Soup Raglan Road Disney Springs

Served 4-6


2 oz streaky bacon (regular bacon is fine)
Diced 1 onion, finely chopped
8 oz potatoes, diced
1 leek, trimmed and thinly sliced
5 1/2 oz Savoy cabbage, thick stalks removed and shredded
generous 3 cups vegetable stock or water, heated
2/3 cup cream
2 tablespoons butter, diced and at room temperature

Method of Preparation

1. Heat a large pan and saute the bacon over a medium to high heat for a couple minutes. Reduce to a low heat, then add the onion, potatoes, leek and cabbage. Cover with a lid and cook for 10 minutes until well softened but not coloured, stirring occasionally. Pour the warm vegetable stock or water into the cabbage mixture and bring to the boil, then season to taste. Stir in the cream and simmer for a few minutes until the soup has a creamy texture.

2. Remove the soup from the heat and whisk in the butter. It is important not to re-boil the soup once the butter has been added, or you'll find it will curdle. Ladle the colcannon soup into cappuccino cups or serving bowls.