“You know me and my weakness for a juicy pear” – Gregg Wallace, MasterChef, 2012.
“I just love the big flavours of Dick” – Gregg Wallace, Celebrity MasterChef, 2010.
Looks like Gregg butters his toast on both sides.
Our constructed Colcannon soup can be found here.
Preparation time: 5-10 minutes
Cooking time: about 30 minutes
Skill level: so easy you should NEVER buy commercially made soup*
For the soup part
- potato – peeled and diced – 450g
- onion – finely chopped – 120g
- butter – 50g
- vegetable stock – 1 litre
- full fat milk – 100ml
- fresh parsley – finely chopped – 1-2tbsp
- s & p
For the cabbage part
- cabbage (white or savoy) – 450g
- butter – 40g
- s & p
To make the soup, melt the butter in a large heavy pan, then add the potato and onion. Stir to coat everything in butter and season with salt and pepper.
Cover and sweat over a low heat for 5 minutes.
Add the stock, turn up the heat and simmer for 10-15 minutes until the potato is soft.
Liquidise with a hand blender and return to the heat.
Add the parsley and milk and season to taste – be generous with the pepper.
Meanwhile shred the cabbage very thinly – removing outer leaves and stalk.
Pour 3 tbsp of water into a large saucepan and add half the butter (20g) and a pinch of salt.
Put on the heat and when the butter has melted add the cabbage and toss everything together.
Cover with a lid and cook for a few minutes until the cabbage has softened but still has a little bite.
Add the remaining butter and season with salt and pepper.
To serve, pile the cabbage in the centre of a soup bowl and pour the soup around.
*The exception being Heinz tomato soup when poorly or hungover.
Verdict: This deconstructed version ensures the cabbage still has a bit if bite. Warming, comforting and as Gregg Wallace might well say ‘Like a big buttery smack on the lips’.
Drink: A mug of no nonsense Yorkshire Gold. ‘Let’s have a proper brew’
Entertainment: The ever brilliant Radcliffe and Maconie.