The recent bracing wave of cold and snow prompted a frenzy of soup making here at Yumblog Towers. Of the many and tasty varieties produced few warmed the cockles more than this Colcannon, which is rich, smooth, buttery and fundamentally Bubble and Squeak in an easy to ingest liquid form.
So good you’ll want to stick it on the wall
Preparation time: 10 minutes
Cooking time: 35 – 45 minutes
Skill level: Easy
Makes: Enough for four
- potatoes – cut into 1″ (25.4mm) pieces – 1kg
- savoy cabbage (or Kale) – chopped – 1kg
- butter – 50g
- good quality vegetable stock – 1 litre
- double cream – 200ml
- s and p
Heat the butter in a large heavy-bottomed saucepan.
Add the potato and cabbage and cook gently for 10 minutes until the potato is just beginning to soften.
Add the stock and simmer for about another 15 minutes or until the vegetables are soft.
Liquidise until smooth.
Return to the heat, add the cream and season to taste.
Serve immediately with a good chunk of soda bread or leave to cool and freeze.
Verdict: As I said at the top of the page, this is a rich, smooth, buttery, liquid pleasure. I accidentally had it three times this week.
Drink: You can if you liquidise it enough.
Entertainment: Fun and games playing with this Swedish website.