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IRISH COLCANNON SOUP | |
2 tbsp. butter 4 c. chicken broth 4 med. potatoes 1 c. light cream 2 tsp. salt 1/4 tsp. dill weed 1 tbsp. chopped chives 1 med. onion, sliced 2 ribs celery, cut in pieces 4 parsley sprigs 1 tbsp. lemon juice 1/2 tsp. pepper sauce 1/16 tsp. nutmeg 4 c. coarsely chopped cabbage In a large saucepan, melt butter over medium heat. Add onion and cook until tender. Add chicken broth, celery, 2 potatoes which have been pared and sliced; add parsley. Cover and simmer for 30 minutes. Pour all cooked ingredients into electric blender. Cover and process until smooth. Return puree to pan. Pare remaining 2 potatoes and dice. Add to kettle along with remaining ingredients. Simmer, covered for 20 minutes or until potatoes are tender. Makes 6 servings. |
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