My Chemistry teacher friend told me about Cook's Illustrated

My Chemistry teacher friend told me about Cook's Illustrated.  I like how they test different ingredients and cooking techniques and then explain the why behind the results.

Here is a recipe worth saving for Colcannon Soup.

green cabbage works better than Napa/savoy cabbage.  Kale is :) too.

for the broth:  chicken broth is better than water or beef broth

best to use leeks and onions and not just one or the other

bacon:  it is best to use 3 slices instead of more or less

red potatoes unpeeled worked best

technique is the same for all the tested recipes:  saute the bacon, soften the vegetables in the rendered fat, add the broth and potatoes to the mix and simmer it all until the potatoes are tender.

3 slices of bacon
1 medium onion, minced
1 pound leeks, white and light green parts only, halved lengthwise, sliced think and rinsed thoroughly
8 oz. green cabbage (about 4 cups)
2 medium garlic cloves, minced
2 Tbsp. flour   (added to the rendered bacon fat and vegis to thicken the soup)
1/2 cup dry white wine   (too make more acidic, bright tasting)
4 cups low sodium chicken broth
12 oz. red potatoes cut into 3/4 inch chunks (bite sized)
1/2 heavy cream
salt and black pepper
2 Tbsp. minced fresh chives


IRISH soda bread
U.S version has eggs, butter and sugar
Irish version only four ingredients   flour, baking soda, salt and buttermilk