Irish colcannon soup

Method

1. Melt the butter in a heavy-bottomed saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Season with salt and freshly ground pepper. Cover and sweat on a gentle heat for 6-10 minutes.

2. Add the stock, increase the heat, and cook until the vegetables are soft but not coloured.

3. Make the buttered cabbage: Remove the tough outer leaves from the cabbage. Divide into four, cut out the stalks and then finely shred across the grain. Put 2-3 tablespoons of water into a wide saucepan with the butter and a pinch of salt. Bring to the boil, add the cabbage and toss constantly over a high heat, then cover for a few minutes. Toss again and add some more salt, pepper and a knob of butter. Puree in a blender or food processor, add the cabbage to the soup.

4. Taste and adjust seasoning. Thin with creamy milk to the required consistency. Cabbage may be pureed with the soup if a smoother texture is your preference.