Pride Of Erin Soup Irish Recipes

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PRIDE OF IRISH SOUP



Pride of Irish Soup image

This recipe was posted for ZWT II and the source is www.elook.org. I picked this dish because soups served with crusty bread are very popular starter courses for Icelandic dinner parties and welcome fare on cold nights. I love the name of this soup and it would be so good served with smoked Icelandic lamb meat. Dare I also mention that my Mother's maiden name was Sullivan and my father's last name was Ryan! So I'm an Irish Colleen born in the U.S., half-raised on Czech food, who developed a fondness for Tex-Mex fare, and eventually moved to Iceland. Now that's a real culinary cultural exchange program of epic proportion! :-) ... PLS NOTE: In response to reviewer comments, I amended this recipe to make the preparation easier and clearer.

Provided by twissis

Categories     Vegetable

Time 50m

Yield 8 7 oz servings, 8 serving(s)

Number Of Ingredients 11

1 lb green cabbage
2 tablespoons butter
3 tablespoons onions (chopped)
1/4 cup potato (raw & chopped)
1/2 teaspoon ground mace
2 tablespoons all-purpose flour
2 1/2 cups milk
2 1/2 cups chicken broth
1/4 cup heavy cream (whipped)
2 tablespoons fresh parsley (chopped)
2 tablespoons parmesan cheese (grated)

Steps:

  • Cut away the hard stalk of the cabbage, chop coarsely and set aside.
  • Melt butter over low heat; add onions and simmer until tender but do not brown.
  • Add cabbage and potato; stir over low heat. Add mace.
  • Stir in the flour to coat all ingredients, but do not brown.
  • Add milk and chicken broth; bring to a boil.
  • Reduce heat and simmer for 20 minutes or until vegetables are tender.
  • Transfer soup mixture to blender or use your immersion blender to whip soup until smooth.
  • Return to pan; reheat; add salt and pepper to taste.
  • If soup is too thick, add small amounts of milk until you reach desired consistency.
  • Serve with a spoonful of whipped cream on each serving.
  • Sprinkle parsley and grated cheese on top of the cream.

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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