Pride of Erin Soup

This Irish cabbage soup starts by blanching a quartered head of cabbage in boiling water, then simmering it with potato, onion, and ground mace in a mixture of milk and chicken broth. Blended until almost smooth but still slightly lumpy, it has the body of a cream soup without the heaviness. A scoop of whipped cream and a sprinkle of Parmesan on each bowl make it feel special.

Blanching the cabbage for five minutes before shredding tames its raw, sulfurous bite. What you’re left with is a mellow, sweet vegetable that blends into a silky base.

Mace is the secret ingredient here. It’s the outer covering of nutmeg with a warmer, more delicate flavor that complements cabbage beautifully without overpowering it.

Chef Tips

• Pat the blanched cabbage dry before shredding. Excess water thins the soup and dulls the flavor.
• Cook the flour-coated vegetables for a minute before adding liquid. This removes the raw flour taste.
• Blend until almost smooth, leaving some texture. Perfectly pureed cabbage soup has no personality.
• Add hot milk to thin if needed. Cold milk drops the temperature and can cause the soup to separate.

Variations

• Add a handful of crumbled Irish blue cheese instead of Parmesan for a more traditional Irish finish.
• Stir in a splash of Irish cream liqueur before serving for a boozy twist.
• Use leeks in place of onion for a milder, sweeter base.