Creamy Irish Soup
Serve up a little luck o' the Irish with this updated version of a hearty healthy cabbage soup!
Preparation Time: 25 mins
Cooking Time: 45 mins
Yield: 5 x 1 cup servings
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.