Pride of Erin Soup
A delicious Irish potato and cabbage soup seasoned with mace and topped with a dollop of whipped unsweetened cream, fresh parsley and shredded Irish cheddar cheese.
1 small green cabbage
2 tablespoons butter
3 tablespoons chopped onion
1/4 cup chopped raw potato
1/2 tablespoon ground mace
2 tablespoons all-purpose flour
2 1/2 cups milk
2 1/2 cups chicken broth
Salt and ground black pepper to taste
1 cup heavy cream, whipped
2 teaspoons. fresh parsley, chopped
Shredded Irish cheddar cheese
- Quarter the cabbage, cutting away and discarding the core. Place in a large bowl and cover with boiling water and let stand for five minutes. Drain and pat dry and shred. Set aside.
- In a large heavy pan over low heat, melt the butter and cook the 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 milk and chicken broth, bring to a boil, and simmer for 20 minutes or until vegetables are tender.
- Purée soup using a hand-held blender until almost partially smooth, or purée in small batches using a conventional blender or food processor.
- Reheat and season with salt and pepper to taste. If thinner soup is desired, add a little more milk.
- To serve, ladle soup in bowls and top with a small dollop of whipped cream, a sprinkling of fresh parsley and Irish cheddar cheese.
Makes 4 servings.