Best Pride Of Erin Soup Recipes

Pride of Erin Soup image

Provided by Jinx Morgan

Yield Serves 6

Number Of Ingredients 11

1 1-pound cabbage, cored, quartered
2 tablespoons (1/4 stick) butter
1/2 cup chopped onion
1/2 cup grated peeled russet potato
1/2 teaspoon ground mace
2 tablespoons all purpose flour
2 1/2 cups milk
2 1/2 cups canned low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons freshly grated Parmesan cheese

Steps:

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.

Pride of Irish Soup image

Provided by twissis

Categories Vegetable

Time 50m

Yield 8 7 oz servings, 8 serving(s)

Number Of Ingredients 11

1 lb green cabbage
2 tablespoons butter
3 tablespoons onions (chopped)
1/4 cup potato (raw & chopped)
1/2 teaspoon ground mace
2 tablespoons all-purpose flour
2 1/2 cups milk
2 1/2 cups chicken broth
1/4 cup heavy cream (whipped)
2 tablespoons fresh parsley (chopped)
2 tablespoons parmesan cheese (grated)

Steps:

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.