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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Thank you Dalton Harris for this lovely soup which makes use of staple winter foods in a deeply satisfying way. Ingredients:
1 (1 lb) green cabbage |
2 tablespoons butter |
3 tablespoons onions, chopped |
1/4 cup potato, chopped raw |
1/2 tablespoon ground mace |
2 tablespoons all-purpose flour |
2 1/2 cups milk |
2 1/2 cups chicken bouillon |
salt and pepper |
1 cup heavy cream, whipped |
2 teaspoons fresh parsley, chopped |
2 tablespoons parmesan cheese, grated |
Directions:
1. Quarter the cabbage, cutting away and discarding the core.
2. Cover with boiling water and let stand for five minutes.
3. Drain and pat dry and shred. Set aside.
4. In a heavy pan over low heat, melt the butter and simmer the chopped onion until tender without browning. Add the cabbage and potato.
5. and stir over low heat. Add mace. Stir in the flour to coat.
6. all ingredients, but do not brown.
7. Add the liquids, bring to a boil, and simmer for 20 minutes or until vegetables are tender. Mash soup with a potato masher or an immersion blender until nearly smooth.
8. 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.
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