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    COLCANNON SOUP
    from "Dairy Hollow House Soup & Bread Cookbook" by Crescent Dragonwagon

    This is homey and good, definitely not company stuff. Potatoes and kale (or other greens) come together in this soothing, delicious soup, inspired by what many consider Ireland's national dish – not corned beef and cabbage, but colcannon, potatoes mashed with cabbage. I've used minimal fat in this recipe, which is why everything's sprayed with Pam

    Serves 4 as an Entrée
    INGREDIENTS (CLICK TO BUY)

    Pam cooking spray
    6 cups any well-flavored chicken or vegetable stock
    4 to 5 medium all-purpose potatoes, scrubbed and diced
    1 tablespoons butter or mild vegetable oil
    1 large onion, chopped
    1 pound greens, any combination of turnip, mustard, kale, collard, spinach, beet, radish tops, poke sallet, dock, chard, watercress, or any other wild or cultivated greens, all washed very well, thinly ribboned and coarsely chopped
    1 cup milk
    1/4 to 1/2 cup heavy (whipping) cream or evaporated skim milk
    Salt and freshly ground black pepper to taste

    Print recipe
    PREPARATION

    1. Spray a heavy soup pot with Pam, and in it bring the stock to a boil. Drop in the potatoes, turn down the heat, and let simmer 30 minutes.
    2. Meanwhile, spray a 10-inch skillet with Pam and in it melt the butter or heat the oil over medium heat. Add the onion and sauté until softened, about 4 minutes. Lower the heat slightly, add the greens, and stir until they start to wilt, about 3 minutes. Cover the skillet and let the greens steam until fully wilted, 3 to 10 minutes.
    3. When the potatoes are done, strain them from the stock, reserving both the stock and potatoes. Return the stock to the soup pot. Place the potatoes in a food processor with the milk and cream or evaporated milk and buzz until smooth. Combine this mixture with the stock in the pot, and stir in the sautéed greens and onion. Taste for seasoning. Reheat. Serve immediately.
    Note: Instead of puréeing the potatoes in the processor (which does give them a thick, slightly gluey consistency), you may mash a few of them against the side of the pot, and add the cream directly to the soup.


    Use Kale Use Chard Low-Fat Vegetarian
    Product nutrition and information
     Quantity Ingredients Est.Price
      FreshDirect Chicken Stock - $3.49/ea
     pint
     
      Russet Potato, Medium - $0.99/lb
     Farm Fresh, Med
     
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Organic Collard Greens (bunch) - $3.49/ea
     Organic
     
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
     
    You May Already Have
      Pam Olive Oil Cooking Spray - $3.99/ea
     5oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      Ronnybrook All Natural Single Serving Creamline Milk - $1.79/ea
     12oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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