I haven’t posted in nearly a week- AP tests are coming, and I’m on the verge of running away to Montana and becoming an isolated cattle rancher. Further bulletins as events warrant. This reminded me a bit of Andorran Trinxat (link). Have you ever wanted to eat mashed potatoes, but in a soup? But also have some green stuff in it so there was some semblance of health? Colcannon soup fits the bill. It’s suddenly turned blisteringly hot, so it’s not exactly soup weather- but my mother’s logic says that you should eat hot stuff while it’s hot. I don’t understand it either, but I’m not letting weather get in the way of eating this creamy, savory soup!
4 red potatoes (not shown)
2 cups vegetable broth (also not shown. Seeing a theme here?)
3 cups chopped kale (not to be confused with 3 cups of kale, chopped)
1 ½ cups milk
½ cup heavy cream
2 tablespoons butter
1 tablespoon flour
Start by peeling,
chopping, and boiling the potatoes. Or microwave them. I’d call you lazy for not boiling them, but that would be like the lawyer calling the president guilty!
While the potatoes cool a bit, make a roux. Pronounced “roo”. You can roll the r for however long you’d like. My dog likes it when I roll r’s. Or she hates it. She starts jumping on me and barking. I’m going to go with her loving it. A roux is just equal parts butter and flour melted together- but I used the butter and flour in a 2:1 ratio because we’re going to be getting a lot of starch from the potatoes.
Stir the melted butter and flour together until they form a paste.
Heat up the milk in a pot on the stove (or again, microwave it).
Pour the milk in, and the potatoes,
and then throw in the kale. Add some salt and pepper, and then put the lid on and let it cook for about 30 minutes. Pour in the vegetable broth, too.
By that time, it’ll be all soft and mushy, so puree it up.
I used an immersion blender, but you can transfer it in batches to a regular blender if you’re not a fan of hot soup being splattered all over your arms. Serve it hot, with bread!