Irish Colcannon and Thyme Leaf Soup

Irish Colcannon and Thyme Leaf Soup
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon freshly ground black pepper, divided
  • 1 cup diced onion (about 4 ounces)
  • 2 ½ cups diced peeled baking potato (about 14 ounces)
  • ½ teaspoon salt, divided
  • 2 cups water
  • 1 tablespoon chopped fresh thyme leaves
  • 3 tablespoons water
  • + 3 more ingredients
    • 2 tablespoons butter, divided
    • 8 cups thinly sliced savoy cabbage (about 1 pound)
    • 3 cups fat-free, less-sodium chicken broth

Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 6 minutes. Add broth and 2 cups water; bring to a boil. Cook 10 minutes or until potato is tender. Combine 3 tablespoons water and remaining 1 tablespoon bu...

View full recipe at My Recipes

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