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Comment:
Colcannon is a Gaelic dish made of boiled cabbage and potatoes.
This holiday dish is so popular in Ireland that poems and songs
have been written in its honor. We have changed the traditional
colcannon and created a rich soup. The addition of shrimp honors
the Irish Bayou fishermen of eastern New Orleans.
Ingredients:
- 4 medium potatoes, diced
- 4 cups coarsely chopped cabbage
- 1 pound shrimp, peeled and deveined
- 4 cups chicken broth
- ¼ cup butter
- 1 medium onion, diced
- 2 ribs celery, diced
- ½ tbsp minced garlic
- ½ tbsp chopped parsley
- 1 cup heavy whipping cream
- ¼ tsp chopped dill weed
- 1 tbsp chopped chives
- 1 tbsp lemon juice
- ½ tsp hot sauce
- pinch of nutmeg
- salt and black pepper to taste
Method:
In a stockpot, simmer chicken broth and potatoes until tender. In
a large saucepan, melt butter over medium heat. Stir in cabbage,
onions, celery, garlic and parsley. Cook until vegetables are tender
then add to stockpot and bring to a simmer. Put half of the soup
into a blender. Pulse until smooth then return to pot. Add shrimp
and all remaining ingredients. Return to a simmer and hold approximately
10 minutes or until shrimp are cooked. Garnish with additional chopped
chives and a dill sprig.
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