Pride of Irish Soup Recipe #169319
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.
by twissis
50 min | 20 min prep
SERVES 8 , 8 7 oz servings
- 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)
- 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.
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5 stars