Pride Of Erin Soup Recipes

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PRIDE OF ERIN SOUP



Pride of Erin Soup image

Provided by Jinx Morgan

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Potato     Vegetable     St. Patrick's Day     Winter     Cabbage     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.)
  • Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.

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