Luck O' The Irish Soup Recipe

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Luck O' the Irish Soup

Mikekey *


Can be made 1 day ahead. Cover and chill and then reheat when ready to serve.

★★★★★ 1 vote
20 Min
35 Min
Stove Top


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
2 1/2 c
low sodium chicken broth
2 Tbsp
fresh parsley, chopped
2 Tbsp
fresh chives, chopped
2 Tbsp
grated fresh parmesan cheese


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 this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Irish