Eric Akis: For St. Paddy's Day, a hearty pot of colcannon soup

With St. Patrick’s Day on Sunday, here’s a warming lunch to mark the occasion, whether you’re Irish or not.

You finish and further enrich the soup by stirring in a bit of cream and, after ladling it into bowls, topping it with grated Irish cheddar cheese and sliced green onion. Slowly pour in 1/2 cup of the broth and stir until mixture is very thick. Slowly stir in the remaining broth and Worcestershire sauce, if using. Bring soup to a gentle simmer. Adjust the heat as needed to maintain that gentle simmer. Simmer soup 10 minutes.

Buttermilk Soda Bread Biscuits In this recipe, instead of making a loaf of soda bread, the dough is pressed out, cut into rounds and baked. The end result is nicely puffed and golden biscuits and you can split, butter and serve with the colcannon soup.2 cups all-purpose flour, plus some for kneading and shaping1/4 cup cold butter, cut into small cubesPreheat oven to 375 F. Set out a non-stick or parchment paper-lined baking sheet.

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