Friday, October 26, 2007

Colcannon and Creamy Beet Soup

Joining a CSA this year has really broadened my culinary horizons. I've eaten vegetables that I wouldn't normally choose to buy for myself when shopping at the supermarket, and have cooked some interesting dishes, some of which I have been wanting and planning to try for a long time. Colcannon is one of them. I admit to a certain fascination with Irish culture, the food included. Colcannon, a traditional potato and cabbage dish, always struck me as being a comfort food. Armed with farm-fresh cabbage and potatoes, I made this dish that I had never eaten before. It was good, and just as comforting as I had imagined.
We've been joking all summer that Raymond, the CSA farmer, must really, really like beets. More often than any other vegetable this season, we have had plentiful, and HUGE, beets. I decided to try making a creamy beet soup, flavoured with the fresh dill that we received one week.

It wasn't such a shocking colour in reality, but more of a deep, purplish red. I can't say that I really enjoyed this soup a whole lot, though. I think I'll stick with my beets un-pureed.

1 comment:

MooCow said...

Looks more like raspberry puree!