Colcannon Soup with Parsley Pesto

Serves 6

INGREDIENTS:

50g butter

400g potatoes, peeled and diced

100g onions, peeled and diced

2 cloves of garlic, crushed

1⁄2 tsp nutmeg, freshly grated

1L hot stock (chicken or veg)

400g cabbage, sliced

100ml cream

sea salt and freshly ground black pepper

For the Parsley Pesto

150g fresh flat parsley (Italian Parsley)

150ml extra virgin olive oil

50g hazelnuts, toasted

1 garlic clove, crushed

50g freshly grated parmesan cheese

METHOD:

Place a heavy bottomed saucepan over a medium heat and add the

butter. When the butter has melted add in the potatoes, onions, garlic and nutmeg, stir, cover with a lid and reduce the heat to low. Leave these to sweat for about 15 minutes – stirring occasionally.

Then add the hot stock and bring the heat up to high. Let the onions and potatoes cook in the stock until they are completely soft then add the cabbage – the cabbage will only take 5 minutes to cook.

While the cabbage is cooking, place all the ingredients for the parsley pesto in a food processor and blend until you have a chunky consistency, set aside.

When the cabbage has wilted, stir in the cream then pour the mixture into a blender and whiz until you get a smooth consistency. Season with sea salt and freshly ground black pepper.

To serve, pour the soup into bowls and garnish with a generous drizzle of parsley pesto.