Pride of Erin Soup-Irish

[Guest guest]

Pride of Erin Soup-Irish

 

1 green cabbage (about 1 lb.)

2 tbsps. butter

3 tbsps. chopped onion

1/4 cup chopped raw potato

1/2 tbsp. ground mace

2 tbsps. all-purpose flour

2 1/2 cups milk

2 1/2 chicken boullion

salt and pepper

1 cup heavy cream, whipped

2 tsps. fresh parsley, chopped

2 tbsps. grated parmesan cheese

 

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 hezvy pan over

low heat, mealt 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. Dump in the blender and blend until almost smooth,

but still a little lumpy/ 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.