Colcannon Soup

Ingredients:

• 55 g diced bacon
• 1 chopped white onion
• 1 leek, sliced ​​into rounds
• 1/2 cup white wine
• 4 cups vegetable broth
• 1/2 head Savoy cabbage, chopped (cored)
• Salt and ground black pepper
• 2 cups heavy cream
• 2 tbsp diced butter at room temperature
• 500g peeled and diced waxy potatoes (red-skinned, Norland, Peruvian Purple. Don't use starchy Russet or Idaho, as these varieties won't mash well)
• Basil oil, fried basil (for serving)

Preparation:

1. Place the bacon in a saucepan over medium-high heat. Cook, stirring occasionally, until the bacon fat has rendered.
   
   Reduce heat to medium. Add the onion, leek, potato, and cabbage and cook, covered and stirring occasionally, until softened, about 10 minutes. Add the white wine and cook for another 2 minutes.
2. Pour in the broth, bring to a boil, and season with salt and pepper to taste. Reduce heat and simmer until the potatoes are tender. Remove the potatoes, mash them, and add them to the soup.
   
   Add the cream and simmer for a few more minutes until the soup reaches a creamy consistency. Remove the pan from the heat and stir in the cubes of butter. (After adding the butter, do not let the soup boil, otherwise the butter will curdle.)
   
   Ladle the soup into bowls, add basil oil and garnish with fried basil leaves.