Soup “Kolkannon” – a detailed recipe for cooking. Share with друзьями: 
The photoDishes: Chef Kevin Dandon Time: one hour. 5 minutes. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 55 gr. diced bacon
- 1 chopped white onion head
- 1 sliced leek stalk
- 1/2 tbsp. white wine
- 4 tbsp. vegetable broth
- 1/2 head of chopped Savoy cabbage (remove core)
- Salt and ground black pepper
- 2 tbsp. fat cream
- 2 tbsp. l diced room butter temperature
- 500 gr. peeled and diced wax potatoes (with red peel, Norland, Peruvian Purple. Do not use starchy russet or idaho of these puree varieties do not will work)
- Basil oil, fried basil (for serving)
Recipes with similar ingredients: red potatoes, cabbage savoy, white wine, leek, bacon, cream, basil
Recipe preparation:
- Put the bacon in a pan and set it on a moderately strong the fire. Sauté, stirring occasionally, until bacon the fat will melt. Reduce the heat to medium. Put onions, leek, potatoes, cabbage and cook, covered with a lid and stirring occasionally, until soft, about 10 minutes. Add white wine and cook another 2 minutes.
- Pour in the broth, bring to a boil, salt and pepper over to taste. Reduce heat and simmer until soft. potatoes. Take out the potatoes and mash in mashed potatoes, add to the soup. Add cream and cook a few more minutes until creamy the consistency of the soup. Remove the pan from the heat and add the cubes to the soup butter. (After adding the oil, do not boil the soup, otherwise the butter will curl.) Pour the soup into plates, add basil oil and garnish with fried basil leaves.
