Colcannon Soup with Oven-Roasted Kale

This soup is inspired by colcannon, a traditional Irish dish of mashed potatoes and cabbage or kale. Buttery Yukon golds are medium-starch potatoes, which makes them particularly versatile. You could use russets or fingerlings instead. Leeks, too, have a wonderfully complex flavor and are a traditional component in colcannon. If you can’t find them, sub two yellow onions in the recipe. Yellow onions have more intricate flavor than white onions (and they tend to be cheaper). Roasting the kale enhances its flavor and yields a crunchy texture that makes it a pretty garnish for the soup. Use any variety of kale you find, from curly to dinosaur (also known as lacinato).



6 Replies to “Colcannon Soup with Oven-Roasted Kale”

  1. This looks delish. Reminds me that I saw Kale Chips in the grocery store the other day. I’d never seen veggies presented that way before! They looked really yummy and had the same curly edges in your photo.

  2. I’m cooking this right now! My boys are upstairs picking up their playroom and I heard one of my four-year-olds just stop and say “I smell something wonderful!” And he’s so right…

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