Potage Colcannon – Potato Leek Kale Soup

The bounty of the farmers’ market created the inspiration of a Pottage Parmentier meets Colcannon – a potato leek soup with the addition of garlic sautéed cabbage. Potato leek soup served cold and topped with cream and chives is most often known as vichyssoise, but the classic warm soup owes it’s name to Antoine-Augustin Parmetier, who reportedly popularized the potato in Europe after it was brought back to the Old World from the New by the Spanish. I love potato. Parmentier may become my patron saint.

The French were slow to adopt the potato, seen at the time of introduction as peasant food, or even worse, animal fodder. The Irish took to the tuber a bit more readily and one of the classic dishes of the Emerald Isle is colcannon, which is basically mashed potatoes with onions, cream, and cabbage added. We were inspired by some beautiful kale (which basically is just a cabbage variety), leeks, and a selection of fingerling and traditional potatoes.

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Potato Leek and Kale Soup

2 cups fingerling potatoes, large dice
1 Tbs fresh thyme leaves
4 Tbs vegetable oil
4 tsp sea salt

4 leeks, minced (see directions)
2 quarts vegetable broth
8 medium potatoes, peeled and thin sliced
1 pint heavy cream (or almond milk)

6 leaves kale, or enough to yield 2 cups chopped
4 cloves garlic, minced
1 cup shredded cheddar cheese

Heat oven to 400 degrees. Toss fingerlings potatoes with thyme, 1 Tbs oil, and 2 tsp salt and spread on a sheet pan. Roast for about one hour, or until browned and crisp in the exterior and still soft internally. While potatoes roast, proceed to make soup.

Wash the leeks and thinly slice the lower eight inches, which is mostly white. The remaining greens can be saved for other uses. The slices should then be further chopped fine or processed in a food processor until finely chopped. Place 2 Tbs oil in a large soup pot over medium heat on the stovetop, add the leeks and sprinkle with a pinch of salt. Stir until softened but not browned, about 20 minutes.

Add broth and sliced potatoes. Cook until potatoes are softened, about another 20 minutes once broth comes to a boil. Add cream and just heat through. Do not overcook the cream or it will separate and   Puree until smooth and set aside.

While soup comes to a boil, slice kale into 1/2 inch pieces and rinse then drain well (a salad spinner works well). In a large skillet over medium heat, add 1 Tbs oil and minced garlic. Cook until beginning to brown and very fragrant. Add kale, sprinkle with remaining 2 tsp salt and toss well. Allow to cook for about 10 minutes. Cook times will vary depending on the variety of kale, but the result should be softened and yet retaining some structure. The result should be along these lines:

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Gather the roasted potatoes into a pile and top with cheese, then melt cheese until just browned under the broiler. We used a dill and garlic cheddar cheese curd. There are many great uses for Cheese Curds, but it turns out this wasn’t one of them. We should have gone with some grated white cheddar or similar strong, melting cheese, because the curds retain some of their spongy texture even when melted, which was not ideal in this application. But it looked pretty awesome:

potato2

We served our soup with a healthy pile of kale in the center and then topped with our crispy roasted potatoes and cheese. The smooth, rich flavors of the potato created a wonderful vehicle for the garlicky kale. Our fingerling potatoes were a stand-in for croutons. We’ve done grilled cheese croutons before in our tomato soup, which would have worked here as well.

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Playing with our ethnic traditions, local farm-grown products, and giving it a new twist is right in line with our definition of Great Lakes Cuisine. It was also a lovely, warming autumn meal. Thank you St. Parmentier.

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