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V: St. Patrick's Cabbage Soup

Source of Recipe

Unknown - internet

ST. PATRICK'S CABBAGE SOUP

Exchanges
WW Points
Yield: 5 servings

- 1 (1-lb.) cabbage, cored and quartered
- Boiling water
- Canola oil spray
- 1 medium onion, chopped
- 1/2 cup peeled, cubed potato
- 1/4 to 1/2 tsp. ground nutmeg, or to taste
- 2 Tbsp. flour
- 2 cups reduced-fat (2%) milk
- 2 cups fat-free, reduced-sodium chicken/vegetable broth
- 1 Tbsp. chopped fresh flat-leaf parsley
- 1 Tbsp. chopped fresh chives
- 2 Tbsp. grated Parmesan cheese

Place cabbage in a large bowl. Pour enough boiling water
over to cover. Let stand 5 minutes. Drain well. Pat dry
with paper towels, then cut into thin slices.

Spray large heavy saucepan with oil. Sauté onions until
tender but not brown (about 10 minutes). Add cabbage and
potato and cook, stirring, about 5 minutes. Add nutmeg and
flour and stir 2 minutes. Gradually add milk and broth.
Bring to a boil, stirring often.

Reduce heat and simmer until vegetables are tender, about
20 minutes. Set aside to cool.

Puree vegetables in batches in blender or food processor
until smooth. Return to saucepan, season with salt and
pepper. Bring to a simmer, ladle into bowls and sprinkle
with parsley, chives and Parmesan.

One serving equals: 121 calories, 3 g. total fat (2 g. saturated), 18 g. carbohydrate, 7 g. protein, 3 g. dietary fiber, 334 mg. sodium ++++ Exchanges: 1 Low-Fat Milk, 2 Vegetable, 1/2 Fat ++++ WWP: 2