Name: Pride of Erin Soup
Yield: Serves 6
Ingredients: 1 1-pound cabbage, cored, quartered; 2 tablespoons (1/4 stick) butter; 1/2 cup chopped onion; 1/2 cup grated peeled russet potato; 1/2 teaspoon ground mace; 2 tablespoons all purpose flour; 2 1/2 cups milk; 2 1/2 cups canned low-salt chicken broth; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh chives; 2 tablespoons freshly grated Parmesan cheese

Recipe information

Yield
Serves 6

Ingredients

1 1-pound cabbage, cored, quartered

2 tablespoons (1/4 stick) butter

1/2 cup chopped onion

1/2 cup grated peeled russet potato

1/2 teaspoon ground mace

2 tablespoons all purpose flour

2 1/2 cups milk

2 1/2 cups canned low-salt chicken broth

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

2 tablespoons freshly grated Parmesan cheese

Preparation

Step 1
Place cabbage in large bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain well. Pat dry with paper towels. Cut cabbage into thin shreds.
Step 2
Melt butter in heavy large saucepan over low heat. Add onion; sauté until tender but not brown, about 10 minutes. Add cabbage and potato, stir 5 minutes. Stir in mace. Add flour, stir 2 minutes. Gradually mix in milk and broth. Bring mixture to boil, stirring frequently. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Cool slightly.
Step 3
Puree soup in batches in blender until smooth. Return soup to same saucepan. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Step 4
Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.

TagsSoup Soup/Stew Irish European Cabbage Leafy Greens Vegetable Russet Potato Potato Root Vegetable Onion Main Dinner Nut Free Vegetarian Easy Make Ahead Simmer Food Processor Blender Winter Fall Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes