Saint Patrick's Day Colcannon Soup

Colcannon Soup

 

 

     The inspiration for this dish came because of Saint Patrick’s Day celebration. I have been posting a recipe each year for a traditional Irish dish, but this year I decided to create a completely new dish based on a favorite of many Irish people; Colcannon.  Colcannon is a simple side dish created by combining mashed potatoes with a wonderful sautéed green. The combination of flavors is fantastic and easy to make. I will post the link for the original dish below.

     In my mind I thought, why not create a soup based on this dish. Combine in some saltiness of ground sausage and the distinct taste of leeks and you have a twist on a potato leek soup that has the subtle flavors of Colcannon. Please enjoy my Colcannon Soup.

Ingredients:

• 1 lb ground sausage
• 3 lg potatoes peeled and chopped
• 1 leek bulb diced
• 1 pinch chili flakes
• 1 small bundle kale chopped
• 2 2/3 cup chicken stock
• 1/2-1 cup heavy cream
• salt/pepper

 

1.       In a large Dutch oven sauté the ground sausage till browned. Remove and set aside.

2.       In same pot sauté the kale and leek and pinch of chili flakes in the sausage grease or add a little drizzle of olive oil. Sauté till wilted and tender and remove.

3.       Place chopped potatoes into the same pot and cover with just enough water. Boil until fork tender and drain off the water.

4.       In a food processor or blender place 2/3 of the sausage, leek, kale mixture and 2/3 of the cooked potatoes and 1 2/3 cup chicken stock. Process until mixture becomes creamy.

5.       Place mixture back into pot with left over potatoes and sausage kale mixture and pour in 1 cup of chicken stock.  Bring to a simmer.

6.       Pour in ½-1 cup heavy cream and simmer for about 15-20 minutes stirring so mixture does not stick. Salt and pepper to taste and serve.  


     This thick creamy soup is fantastic. It is full of flavors, spice and creaminess. A hearty soup that will fill you up quickly and make you feel satisfied. You will feel like you are sitting in a nice pub in Ireland drinking a pint of your favorite brew and filling up on a wonderful hearty Irish dish. Enjoy.

Prep Time: 20 minutes

Cook Time: 30 minutes.

Serves: 4

Traditional Colcannon: http://recipesiliveby.blogspot.com/2014/03/Beef-Guinness-Pie.html

 

Harvest Soup

Harvest Soup

 

     It's starting to be autumn here and one good thing about that is it is slowly becoming soup weather. Anyone that knows me knows that I love a good soup. I love making soup. It's so easy and fun all you have to do is throw everything into one pot and you have a delicious, healthy, and warming meal in one bowl. I have many soups in my repertoire. Some are even posted on here. However I am always trying to come up with a new type of soup. I created this one to utilize some of the summer’s end vegetables that I was able to find at my market. This soup is hearty, full of flavor, and so comforting that I went back for not only seconds but thirds and fourths. I am calling this recipe Harvest Soup and it is sure to become one of my favorites and one I will definitely be making for guests from now on. Give this quick and amazing soup a try. Harvest Soup:

Ingredients:

• 32 oz of Chicken broth
• 1 15 oz can tomato sauce
• 1 cup diced potatoes
• 1/2 white onion diced
• 1 head of kale
• 2 chicken breasts
• 1 12 oz can cannellini beans
• 1 cup diced carrots
• 1 clove diced garlic
• Salt/pepper
• Bay leaf

      In a large soup pot or Dutch oven pour in all the chicken broth. Place your frozen chicken breasts into the pot and bring to a boil. Cook for about 15 minutes until the chicken is cooked through and remove. In same pot pour in the tomato sauce. Toss in the diced potatoes, onions, carrots, diced up kale, garlic, and bay leaf. Let simmer until the potatoes are about cooked through. Dice up the chicken and toss back in along with the cannellini beans. Salt and pepper to taste and let simmer for about 15 minutes. Serve with grated parmesan or nice crusty bread. This soup is fantastic. You will definitely fall in love with it.

Prep Time: 15-20 minutes
Cook Time: 45 minutes
Serves 4-6 people

An Asian Soup: Sausage, Kale, and Rice Noodle

 

Sausage, Kale, Rice Noodle Soup

     Took inspiration for this soup from the most recent Bon Appétit magazine I received.  I followed the recipe as close as I could but added and made some changes here and there.  This soup was quite interesting.  Its flavors were light, crisp, and refreshing, the only way I can express how it tasted.  Nothing too overpowering, not too hot, not too strong, just simple, light, and tasty.  One of the ingredients I didn't have in my cupboard nor was I able to find. I substitute a pinch of lemon pepper for the Szechuan Peppercorns because of the sort of similar light citrus flavor.  Sausage, Kale, and Rice Noodle Soup.

Ingredients:

• 1/2 lb ground sausage
• 1/4 white onion diced
• 2 tsp diced ginger
• 2cloves diced garlic
• 1 pinch lemon pepper
• 3/4 tsp red pepper flakes
• 1/2 tsp cumin
• 1 small bunch fresh kale
• 4 cups chicken stock
• 2 tbs soy sauce
• 1 tsp fish sauce
• 8 oz rice noodles

     In a small soup pot pour in a little bit of olive oil.  Brown the sausage.  Toss in the diced onion, ginger, garlic, red pepper flakes, lemon pepper, cumin, and sauté until the onion is tender.  Next toss in the kale that has been chopped roughly and sauté until the kale becomes wilted.  Pour in the chicken stock and bring to a simmer.  Let cook for about 10 minutes.  Meanwhile cook the rice noodles as directed.  Stir in the soy and fish sauce and let simmer again for another 5-10 minutes.  Place some rice noodles into separate bowls.  Ladle the soup mixture over the rice noodles and serve.  This soup as mentioned was different.  It was fresh, crisp, and citrusy, with a slight kick.  It definitely warmed me up that cold winter night.  Serves 4-5.