Soup, Stew and Chili: Warm Soup, Stew and Chili: Creamy Irish Soup

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

Author: American Institute for Cancer Research
Date: March 14, 2006

Serves: 5 person(s)
Yield: 5 x 1 cup servings

Preparation Time: 25 mins
Cooking Time: 45 mins

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.