luck o' the irish soup
(5 ratings)
Can be made 1 day ahead. Cover and chill and then reheat when ready to serve.
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(5 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
35 Min
method
Stove Top
Ingredients For luck o' the irish soup
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1 lggreen cabbage, cored and quartered (1 pound)
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2 Tbspunsalted butter
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1/2 cchopped onion
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1/2 cgrated russet potato (no need to peel)
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1/2 tspground mace (or nutmeg)
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2 Tbspall-purpose flour
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2 1/2 cmilk
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2 1/2 clow sodium chicken broth
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2 Tbspfresh parsley, chopped
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2 Tbspchopped fresh chives
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2 Tbspgrated fresh Parmesan cheese
How To Make luck o' the irish soup
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1Place 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.
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2Melt 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.
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3Stir 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.
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4Puree soup in batches in blender until smooth. Return soup to same saucepan. Season with salt and pepper.
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5Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.
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Categories & Tags for Luck O' the Irish Soup:
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