Happy (early) St Patrick’s day! This week /52weeksofcooking challenged everyone to cook something “Irish” and I decided to go with something ultra-traditional with a twist. Cocannon is an Irish dish of mashed potatoes with cabbage or kale, but looking at the multitude of recipes online I kept thinking of potato soup. I debated between cabbage and kale before settling on cabbage, but that then resulted in me debating between the three types of cabbage at the market. In the end I decided to go with a basic green cabbage, but I’m sure any of the other varieties would have worked great! The hardest part was walking away from the red cabbage which would have given my dish a great color pop but I was afraid of winding up with a pink soup and while I would love that – not so sure about the hubby!
2 tbsp EVOO
1/2 tbsp oregano
1 tsp thyme
1 leek, cut until the greens
2 cloves garlic, diced
1.5 lbs butter potatoes, well washed and cubed
2 cups vegetable stock
2 cups water
1 1/2 cups cabbage
- Heat the EVOO in a large dutch oven over medium heat. Add the spices and cook for 30 seconds stirring frequently. Add the leeks and garlic and cook for an additional 5-7 minutes, until the leek starts to brown.
- Add the potatoes and allow to slightly brown before adding the stock and water. Bring to a quick boil then cover and turn heat to low, simmering for 30 minutes.
- Remove the cover and add half of the cabbage, then use an immersion blender to break down the potatoes. Add the remaining cabbage, along with additional liquid if a thinner soup is desired. Season to taste with salt and pepper and Enjoy!!!
This dish also came together in record time, just one more reason to add this to my list of go-to-recipes! I also have some plans for the remaining cabbage leaves since I had almost half of the head left. Still debating what that plan will be but you rest assured that it will be on DancingVeggies!!!!
Note: Submitted to the St Patrick’s Day themed Friday Frenzy Recipe Swap