2oz Rindless Streaky Bacon (diced)
1 Onion (finely chopped)
8oz Potatoes (diced)
1 Leek (thinly sliced)
5oz Savoy Cabbage (thick stalks removed and shredded)
3 Cups Vegetable Stock
2/3 Cup Cream
2T Butter (diced at room temperature)
Sea Salt and Pepper (to taste)
1. Heat a large pan and sauté the bacon over a medium to high heat for a couple of minutes until the fat comes out. Stir in the onion, potatoes, leek and cabbage, then cover with a lid and sweat over a medium heat for 10 minutes until well softened but not colored, stirring occasionally.
2. Pour the vegetable stock or water into the cabbage mixture and bring to a boil, then season to taste. Stir in cream and simmer for a few minutes until the soup has a creamy texture.
3. To serve, remove the soup from the heat and whisk in the butter. It is important not to re-boil the soup once the butter has been added or you’ll find it will curdle. Ladle the colcannon soup into cappuccino cups or warmed serving bowls and serve with a cheese straw to the side.