PRIDE OF ERIN SOUP-IRISH
Thank you Dalton Harris for this lovely soup which makes use of staple winter foods in a deeply satisfying way.
Provided by Busters friend
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Quarter the cabbage, cutting away and discarding the core.
- Cover with boiling water and let stand for five minutes.
- Drain and pat dry and shred. Set aside.
- In a heavy pan over low heat, melt the butter and simmer the chopped onion until tender without browning. Add the cabbage and potato.
- and stir over low heat. Add mace. Stir in the flour to coat.
- all ingredients, but do not brown.
- Add the liquids, bring to a boil, and simmer for 20 minutes or until vegetables are tender. Mash soup with a potato masher or an immersion blender until nearly smooth.
- Reheat and add the salt and pepper to taste. If it seems to thick, add a bit of hot milk. Serve with a scoop of whipped cream and a sprinkling of parsley and cheese on top.
Nutrition Facts : Calories 432.9, Fat 35.2, SaturatedFat 21.5, Cholesterol 120.3, Sodium 1125.8, Carbohydrate 21.7, Fiber 3.2, Sugar 5.5, Protein 10.4
PRIDE OF ERIN SOUP
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
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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