Irish Colcannon Soup - cooking recipe

Ingredients

1 1/2 ounces butter
14 1/2 ounces potatoes, peeled and diced
6 1/2 ounces onions, diced
salt and pepper
4 1/4 cups chicken stock or 4 1/4 cups vegetable stock
2/3 cup creamy milk
14 1/2 ounces savoy cabbage
1 1/2 ounces butter

Preparation

Add the butter, potato and onion iton a large saucepan and stir until well coated. Season with salt and pepper. Cover and sweat on a medium heat for 6-10 minutes. Add the stock and bring to a boil, reduce heat and simmer until vegetables are soft.
To make the buttered cabbage, wash and remove outer leaves, then divide the whole cabbage into 4 sections. Cut out the stalks and then cut into fine shreds across the grain.
Put 3 tbsp of water into a large saucepan and bring to a boil. Add the cabbage and toss constantly over a high heat, for about 3-5 minutes. Cover for another 2 minutes and then toss again. Add more salt and pepper if needed then add the remaining 1 1/2 oz of butter.
Remove from heat.
Puree the potato and onion mixture in a blender and return to the pan. Add the cabbage to the soup. Thin the soup with the milk to the consistency you desire.