IRISH-AMERICAN-L Archives

From: Pat Connors <>
Subject: Irish Recipe: Pride of Erin Soup
Date: Sun, 11 Sep 2005 09:24:55 -0700

With Fall fastly approaching this is a recipe that will be great when
the weather gets cooler...thanks to George of the Heritage Newsletter.

Pride of Erin Soup

Ingredients:
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
Method:
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.

Serves 6.

--
Pat Connors, Sacramento CA
http://www.connorsgenealogy.com

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• Irish Recipe: Pride of Erin Soup by Pat Connors <>