Colcannon potato and pork soup recipe

Colcannon potato and pork soup recipe


The ingredient of Colcannon potato and pork soup recipe

  1. 2 tbsp olive oil
  2. 2 leeks, pale section only, thickly sliced
  3. 1 brown onion, finely chopped
  4. 2 garlic cloves, crushed
  5. 2 cups (160g) shredded green cabbage
  6. 1 large (about 1kg) Coles Australian Smoked Meaty Pork Leg Hock
  7. 3 Red Royale potatoes, peeled, chopped
  8. 2 bay leaves
  9. 4 cups (1L) chicken stock
  10. 3 spring onions, thinly sliced
  11. 1/4 cup (60ml) thickened cream

The instruction how to make Colcannon potato and pork soup recipe

  1. Heat half the oil in a large non-stick frying pan over medium heat. Add the leek, onion and garlic. Cook, stirring, for 4 mins or until onion softens. Transfer to a slow cooker. Add cabbage, pork hock, potato, bay leaves and stock. Cover and cook for 3 hours on high (or 5 hours on low) or until the potato and pork are tender. Turn off slow cooker.
  2. Transfer the pork hock to a heatproof bowl. Cool slightly. Use 2 forks to shred the meat, discarding the bone and rind. Heat the remaining oil in a non-stick frying pan over high heat. Cook the pork, in 2 batches, stirring, for 3-5 mins or until crisp. Transfer to a plate.
  3. Remove bay leaves from soup and discard. Use a stick blender to carefully blend soup until smooth. Divide among serving bowls. Season. Top with pork and spring onion. Drizzle with cream.

Nutritions of Colcannon potato and pork soup recipe

calories: 246.17 calories
calories: 13 grams fat
calories: 4 grams saturated fat
calories: 20 grams carbohydrates
calories: 6 grams sugar
calories: 10 grams protein
calories: 680 milligrams sodium
calories: NutritionInformation


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