Luck O' the Irish Soup
By
Mikekey *
@Mikekey
5
Can be made 1 day ahead. Cover and chill and then reheat when ready to serve.
Ingredients
- 1 large
- head green cabbage, cored and quartered (1 pound)
- 2 Tbsp
- unsalted butter
- 1/2 c
- chopped onion
- 1/2 c
- grated russet potatoe (no need to peel)
- 1/2 tsp
- ground mace (or nutmeg)
- 2 Tbsp
- all purpose flour
- 2 1/2 c
- milk
- 2 1/2 c
- low sodium chicken broth
- 2 Tbsp
- fresh parsley, chopped
- 2 Tbsp
- fresh chives, chopped
- 2 Tbsp
- grated fresh parmesan cheese
How to Make Luck O' the Irish Soup
- 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.
- 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.
- 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.
- 4Puree soup in batches in blender until smooth. Return soup to same saucepan. Season with salt and pepper.
- 5Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.
About Luck O' the Irish Soup
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Irish
Hashtag: #St Patrick's day
