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luck o' the irish soup

(5 ratings)
Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

Can be made 1 day ahead. Cover and chill and then reheat when ready to serve.

(5 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For luck o' the irish soup

  • 1 lg
    green cabbage, cored and quartered (1 pound)
  • 2 Tbsp
    unsalted butter
  • 1/2 c
    chopped onion
  • 1/2 c
    grated russet potato (no need to peel)
  • 1/2 tsp
    ground mace (or nutmeg)
  • 2 Tbsp
    all-purpose flour
  • 2 1/2 c
    milk
  • 2 1/2 c
    low sodium chicken broth
  • 2 Tbsp
    fresh parsley, chopped
  • 2 Tbsp
    chopped fresh chives
  • 2 Tbsp
    grated fresh Parmesan cheese

How To Make luck o' the irish soup

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Puree soup in batches in blender until smooth. Return soup to same saucepan. Season with salt and pepper.
  • 5
    Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.
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