Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Pride of Erin Soup




Source of Recipe


the web


List of Ingredients




1 green cabbage (about 1 lb.)
2 tbsp. butter
3 tbsp. chopped onion
1/4 cup chopped raw potato
1/2 tbsp. ground mace
2 tbsp. all-purpose flour
2 1/2 cups milk
2 1/2 chicken boullion
salt and pepper
1 cup heavy cream, whipped
2 tsp. fresh parsley, chopped
2 tbsp. grated parmesan cheese



Recipe



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.