Directions:
- Cut away the hard stalk of the cabbage, chop coarsely and set aside.
- Melt butter over low heat; add onions and simmer until tender but do not brown.
- Add cabbage and potato; stir over low heat. Add mace.
- Stir in the flour to coat all ingredients, but do not brown.
- Add milk and chicken broth; bring to a boil.
- Reduce heat and simmer for 20 minutes or until vegetables are tender.
- Transfer soup mixture to blender or use your immersion blender to whip soup until smooth.
- Return to pan; reheat; add salt and pepper to taste.
- If soup is too thick, add small amounts of milk until you reach desired consistency.
- Serve with a spoonful of whipped cream on each serving.
- Sprinkle parsley and grated cheese on top of the cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.55 Kcal (337 kJ) | ||
| Calories from fat | 33.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 6% | |
|---|---|---|---|
| Cholesterol | 12.32mg | 4% | |
| Sodium | 268.13mg | 11% | |
| Potassium | 245.69mg | 5% | |
| Total Carbs | 8.13g | 3% | |
| Sugars | 4.69g | 19% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 3.04g | 6% | |
| Vitamin C | 22.2mg | 37% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 113.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 44.52 Kcal (186 kJ) | ||
| Calories from fat | 18.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 6% | |
|---|---|---|---|
| Cholesterol | 6.81mg | 4% | |
| Sodium | 148.2mg | 11% | |
| Potassium | 135.8mg | 5% | |
| Total Carbs | 4.49g | 3% | |
| Sugars | 2.59g | 19% | |
| Dietary Fiber | 0.89g | 6% | |
| Protein | 1.68g | 6% | |
| Vitamin C | 12.3mg | 37% | |
| Iron | 0.1mg | 1% | |
| Calcium | 62.6mg | 11% | |
* 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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