Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.82 Kcal (1594 kJ) | ||
| Calories from fat | 291.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.34g | 50% | |
|---|---|---|---|
| Cholesterol | 85.74mg | 29% | |
| Sodium | 331.97mg | 14% | |
| Potassium | 440.2mg | 9% | |
| Total Carbs | 17.22g | 6% | |
| Sugars | 8.15g | 33% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 6.73g | 13% | |
| Vitamin C | 32.8mg | 55% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 192.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 107.68 Kcal (451 kJ) | ||
| Calories from fat | 82.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.14g | 50% | |
|---|---|---|---|
| Cholesterol | 24.24mg | 29% | |
| Sodium | 93.87mg | 14% | |
| Potassium | 124.47mg | 9% | |
| Total Carbs | 4.87g | 6% | |
| Sugars | 2.3g | 33% | |
| Dietary Fiber | 0.88g | 12% | |
| Protein | 1.9g | 13% | |
| Vitamin C | 9.3mg | 55% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.1mg | 2% | |
| Calcium | 54.4mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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