Pride of Irish Soup

"This recipe was posted for ZWT II and the source is www.elook.org. I picked this dish because soups served with crusty bread are very popular starter courses for Icelandic dinner parties and welcome fare on cold nights. I love the name of this soup and it would be so good served with smoked Icelandic lamb meat. Dare I also mention that my Mother's maiden name was Sullivan and my father's last name was Ryan! So I'm an Irish Colleen born in the U.S., half-raised on Czech food, who developed a fondness for Tex-Mex fare, and eventually moved to Iceland. Now that's a real culinary cultural exchange program of epic proportion! :-) ... PLS NOTE: In response to reviewer comments, I amended this recipe to make the preparation easier and clearer."
 
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photo by Engrossed photo by Engrossed
photo by Engrossed
photo by Engrossed photo by Engrossed
photo by Engrossed photo by Engrossed
Ready In:
50mins
Ingredients:
11
Yields:
8 7 oz servings
Serves:
8
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ingredients

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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.

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Reviews

  1. Excellent and smooth soup. Even my picky DS enjoyed this soup. Made a great dinner for a COLD January day. Thaks. Made for 09 Football Pool week 17.
     
  2. This recipe made it into Book #179627 This was Awesome! I followed the recipe exactly. Defintely a keeper. We had is with a crusty french Bread spread with real butter. Thanks for sharing!
     
  3. Great soup! Instead of the blender, I hand mashed to keep the cabbage bits. I will be making this again. I had to freeze half, so when I have that, I will let you know how it freezes. Made for Holiday Tag Game. Thanks for posting a keeper!
     
  4. This soup turned out wonderful! It's mild, creamy and velvety. I really like the mace in it as well. I ate it with sour cream and parmesan cheese. They both went well with it. I used lowfat milk, 1 small onion (1/2 cup), 1 small peeled potato (1/2 cup) & added an extra 1/2 cup of chicken broth due to the previous extras. The directions were a little confusing. After parboiling the cabbage (which I don't think is necessary) I tried manually shredding it as I don't have a food processer and ended up hand chopping it (I wonder if store bought shredded cabbage would work). At the end it wasn't "rubbing" through my sieve so I used my immersion blender. Now that I know my methods worked, I will be making it again! I made this for the Newest Zaar Tag Game.
     
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RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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