Creamy Irish Soup 

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Serves: 5 person(s)

Preparation Time: 25 mins
Cooking Time: 45 mins

Yield: 5 x 1 cup servings

Serve up a little luck o' the Irish with this updated version of a hearty healthy cabbage soup!

Ingredients:

1 lb green cabbage, cored and quartered

1 tsp canola oil

1 medium onion, chopped

1/2 cup peeled cubed potato

1/4 tsp ground nutmeg (1/4 - 1/2 tsp, or to taste)

2 Tbsp flour

2 cup reduced-fat (2%) milk

2 cup fat-free, reduced-sodium chicken broth

1 Tbsp chopped fresh flat-leaf parsley

1 Tbsp chopped fresh chives

2 Tbsp grated Parmesan cheese

1 pinch each of salt and black pepper

Directions:

Place the cabbage in a large bowl. Pour enough boiling water over the cabbage to cover it. Let the cabbage stand in the water for 5 minutes. Drain well. Pat it dry with paper towels and cut the cabbage into thin slices.

Add canola oil to a large heavy saucepan. Sauté the onions until they are tender but not brown (about 10 minutes). Add the cabbage and cubed potato and cook, stirring, about 5 minutes. Add the nutmeg and flour and stir for 2 minutes. Gradually add the milk and broth. Bring it to a boil, stirring often. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Set it aside to cool.

Purée the soup in batches, if necessary, in a blender or food processor until it is smooth. Return the soup to the saucepan, season with salt and pepper. Bring it to a simmer, ladle into bowls and sprinkle with parsley, chives and Parmesan.

Author:

American Institute for Cancer Research
AICR