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Nutrition Facts
Serving Size 1 (231g) Recipe makes 8 servings
Calories 143
Calories from Fat 84		(58%)
Amount Per Serving		%DV
	Total Fat 9.3g	14%
	Saturated Fat 5.6g	28%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 329mg		13%
Potassium 360mg		10%
Total Carbohydrate 10.0g		3%
	Dietary Fiber 1.6g	6%
	Sugars 2.5g
Protein 5.8g		11%
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Pride of Irish Soup

Recipe #169319 | 50 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: twissis
May 23, 2006

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.

SERVES 8 , 8 7 oz servings (change servings and units)

Ingredients

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

Garnish

1/4 cup heavy cream (whipped)
2 tablespoons fresh parsley (chopped)
2 tablespoons parmesan cheese (grated)

Directions

1
Cut away the hard stalk of the cabbage, chop coarsely and set aside.
2
Melt butter over low heat; add onions and simmer until tender but do not brown.
3
Add cabbage and potato; stir over low heat. Add mace.
4
Stir in the flour to coat all ingredients, but do not brown.
5
Add milk and chicken broth; bring to a boil.
6
Reduce heat and simmer for 20 minutes or until vegetables are tender.
7
Transfer soup mixture to blender or use your immersion blender to whip soup until smooth.
8
Return to pan; reheat; add salt and pepper to taste.
9
If soup is too thick, add small amounts of milk until you reach desired consistency.
10
Serve with a spoonful of whipped cream on each serving.
11
Sprinkle parsley and grated cheese on top of the cream.

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Featured Reviews for This Recipe

From: Engrossed

On Dec 11, 2006

This soup turned out wonderful! It's mild, creamy and velvety. I really like the mace in it as well. I ate it with sour cream and parmesan cheese. They both went well with it. I used lowfat milk, 1 small onion (1/2 cup), 1 small peeled potato (1/2 cup) & added an extra 1/2 cup of chicken broth due to the previous extras. The directions were a little confusing. After parboiling the cabbage (which I don't think is necessary) I tried manually shredding it as I don't have a food processer and ended up hand chopping it (I wonder if store bought shredded cabbage would work). At the end it wasn't "rubbing" through my sieve so I used my immersion blender. Now that I know my methods worked, I will be making it again! I made this for the Newest Zaar Tag Game.

1 person found this review helpful

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From: 2Bleu (Bird&Buddha)

On Jan 2, 2008

This recipe made it into Favorite Finds of 2007 This was Awesome! I followed the recipe exactly. Defintely a keeper. We had is with a crusty french Bread spread with real butter. Thanks for sharing!

1 person found this review helpful

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From: ElaineAnn

On Feb 1, 2007

Great soup! Instead of the blender, I hand mashed to keep the cabbage bits. I will be making this again. I had to freeze half, so when I have that, I will let you know how it freezes. Made for Holiday Tag Game. Thanks for posting a keeper!

1 person found this review helpful

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