Colcannon Soup Recipe Courtesy of Executive Chef Joseph Koniski, Nine Fine Irishmen, New York, New York Hotel and Casino Las Vegas, NV www.ninefineirishmen.com

Serves 4

1 Each White onion, chopped
3 Each Leeks, sliced
1 Each Head of Savoy Cabbage
1 Oz Butter, diced
2 Each Medium-Sized Potatoes, cubed
3.5 Oz White Wine
1 Qt Vegetable Stock
16 Oz Heavy Whipping Cream
Salt and Pepper, to taste
Basil Oil, for garnish (optional)
Fried Basil, for garnish (optional)
Pesto, for garnish (optional)

Sweat the onions, leeks and cabbage in the butter and salt and pepper. Cabbage will need time to cook down, so add a little at a time. Then add potatoes and sauté for a few minutes. Add wine and vegetable stock; cook until potatoes are tender. Once all the potatoes are very soft, add cream.  Blend well with hand blender. Adjust seasoning if necessary, to taste.

Ladle into a bowl and garnish with garnishes of your choice.