Irish Colcannon And Thyme Leaf Soup
From cooking light, march 2007
Steps
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 butter in a large dutch oven.
Bring to a simmer.
Add cabbage and thyme.
Cover and cook 5 minutes , stirring occasionally.
Remove from heat.
Stir in remaining 1 / 4 teaspoon salt and remaining 1 / 4 teaspoon pepper.
Place half of potato mixture in blender.
Blend until smooth.
Pour into a large bowl.
Repeat procedure with remaining potato mixture.
Add potato mixture to cabbage mixture.
Cook over medium-low heat until thoroughly heated.
Ingredients
butter, baking potatoes, onion, salt, fresh ground black pepper, reduced-sodium fat-free chicken broth, water, savoy cabbage, fresh thyme leave