Luck O' the Irish Soup

Luck O' The Irish Soup Recipe

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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

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.

Printable Recipe Card

About Luck O' the Irish Soup

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