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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW OSF to hold memorial for Catherine Coulson at Bowmer ... Ashland gets prepared for climate challenge ... Reversing opioid overdose ... OSF to hold memorial for Catherine Coulson at Bowmer ... Ashland gets prepared for climate challenge ... Reversing opioid overdose ... Gail Ciampa: Colcannon Soup with Parsley Pesto is a vegetarian alternative for St. Patrick's Day Comment By Gail Ciampa More Content Now DailyTidings.com By Gail Ciampa More Content Now Posted Mar. 16, 2015 at 7:10 AM By Gail Ciampa More Content Now Posted Mar. 16, 2015 at 7:10 AM » Social News Tomorrow is St. Patrick’s Day, and you don’t have to eat corned beef to celebrate. No you don’t. The wonderful Clodagh McKenna is here with another idea, a meatless one at that. It’s one of 150 recipes in her stunning new cookbook, “Clodagh’s Irish Kitchen” (Kyle Books, $29.95). It’s Colcannon Soup with Parsley Pesto. She writes, “This soup reinterprets the Irish classic ‘colcannon,’ a dish that is made of mashed potatoes and kale or cabbage. You could add some pulled pork or pancetta to this soup if you wish.” She says you can also use chicken stock. But, of course, we Meatless Monday folk know how unnecessary that is. McKenna, who studied at the famous Ballymaloe Cookery School, is a celebrity chef in Ireland. “Clodagh’s Irish Kitchen” is available where books are sold. Learn more about her, and her Irish television career, at clodaghmckenna.com . Colcannon Soup with Parsley Pesto 3 1/2 tablespoons butter 10 1/2 ounces potatoes, peeled and diced 3 1/2 ounces onions, peeled and diced 2 garlic cloves, crushed 1/2 teaspoon freshly grated nutmeg 3 1/3 cups hot vegetable stock 14 ounces savoy cabbage, sliced 3/4 cup plus 1 tablespoon half and half Sea salt and freshly ground black pepper For the parsley pesto 4 ounces flat-leaf parsley Scant 2/3 cup extra virgin olive oil Scant 1/4 cup pine nuts, toasted 1 garlic clove, crushed 1/2 cup freshly grated Parmesan cheese Melt the butter in a heavy-bottomed saucepan over medium heat. Add the potatoes, onions, garlic and nutmeg and stir, then cover the pan with a lid. Reduce the heat to low and let sweat for about 15 minutes, stirring occasionally. 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 — it will only take 5 minutes to cook. While the cabbage is cooking, in a food processor, place all the ingredients for the parsley pesto and blend until you have a smooth consistency. Set aside. When the cabbage has wilted, stir in the cream, then pour the soup into a blender and blitz until smooth. Season with salt and pepper. If necessary, return to the pan to warm through. To serve, pour the soup into bowls and garnish with a generous drizzle of the parsley pesto. Makes 6 servings. Gail Ciampa is food editor of The Providence (Rhode Island) Journal. Email her at [email protected] or follow her on Twitter at @gailciampa. By Gail Ciampa More Content Now DailyTidings.com By Gail Ciampa More Content Now Posted Mar. 16, 2015 at 7:10 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... Business Name address Location, ST | website.com Find Southern Oregon Attractions Bars Restaurants Beauty Salons Entertainment Doctors Medical Specialists Contractors Education Lawn Services Lawyers Shopping Travel Tanning Used Cars Wedding Services ▼ Add your business here + Events Calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. DailyTidings.com | P.O. Box 1108, Medford, OR 97501