Colcannon, that adoring Irish and Scottish mash of buttery potatoes and cabbage or kale, is the inspiration for my soup that’s feisty without being overblown. The bacon is a salty, crunchy touch that you can easily leave out for a vegetarian or vegan version. You might add some toasted, sliced almonds or crispy croutons instead. Make sure you have a pepper grinder at the table–or a bottle of hot sauce — for those who like spicy. Scroll down for recipe or enjoy a few of my photos from Ireland first; there are some way at the bottom, too.
Below: At the cathedral in Down Patrick, Northern Ireland August, 2014
Below: pub in Waterford. Dave’s first Guinness in Ireland. Definitely not his last.
Below: Shredded kale (Remove kale stems and slice in 1/4-inch ribbons for soup; sauté sliced stems separately for a salad addition.) Continue reading