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Pride of Erin Soup

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Submitted by sample1215

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

1 1
EACH EACH CABBAGE
2 3E+1
TABLESPOONS ML BUTTER
3 45
TABLESPOONS ML ONIONS
chopped
¼ 59
CUP ML POTATOES
chopped
½ 2.5
TEASPOON ML MACE
ground
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 ½ 591
CUPS ML MILK
2 ½ 591
CUPS ML CHICKEN BROTH
1 237
CUP ML HEAVY WHIPPING CREAM
whipped
2 1E+1
TEASPOONS ML PARSLEY LEAVES
fresh, chopped
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated

Directions

Quarter cabbage, cutting away and discarding core.

Cover with boiling water and let stand for five min.

Drain and pat dry and shred.

Set aside. In heavy pan over lo heat, melt butter and simmer chopped onion until tender without browning.

Add cabbage and potato and stir over low heat.

Add mace. Stir in flour to coat all ingredients, but do not brown. Add liquids, bring to boil, and simmer for 20 min. or until vegetables. are tender.

Dump in blender and blend until almost smooth, but still a little lumpy.

Reheat and add salt and pepper to taste.

If it seems too thick, add a bit of hot milk.

Serve with scoop of whipped cream and a sprinkling of parsley and cheese on top.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 221 58% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 749mg 31%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 15g
Vitamin A 16% Vitamin C 95%
Calcium 22% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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