~more recently updated recipes~
2006: Ah, so wholesome, so so delicious! I'll say no more: a simple soup requires no adornment, no rhapsody. But don't skip the cheese, it's a tiny amount and creates great taste and texture contrast while adding few calories.
2013: Our new CSA is bombarding us with leafy greens like kale so I'm busy updating the kale recipes. This soup is delicious! The combination of cabbage and potato makes for something both sweet and creamy, even if the milk is skim milk not cream. The greens add color and heartiness. Glorious, this.
PRIDE of ERIN SOUP RECIPE
Time to table: 60 minutes
Makes 6 cups
Boiling water to cover
16 ounces chopped cabbage
2-1/2 cups chicken stock
2-1/2 cups skim milk
1 tablespoon butter
1 teaspoon caraway (my choice, so good with potato)
1 large onion, diced
2 tablespoons flour
1 medium potato, skin on, diced
2 cups chopped kale or other leafy green
Salt & pepper to taste
Stinky cheese such as blue cheese or gorgonzola (don't skip this)
CABBAGE Pour boiling water over cabbage, cover and let rest until needed. Drain well.
COOKING LIQUIDS Bring just to a boil in the microwave but don't allow to actually boil. Watch the window!
SOUP In a large pot or Dutch oven, melt the butter with the caraway. Add the onion and let soften, stirring often. Stir in the flour, let cook 1 minute. Stir in the potato and kale, let cook for 2 to 3 minutes. Stir in the drained cabbage and stir well to blend. Add the hot cooking liquids. hot liquid. Adjust heat to maintain a slow simmer (this took several adjustments, you don't want the milky mixture to boil) and cook til the potatoes are cooked, about 20 minutes. Do a few spurts with an immersion blender, creating a creamy base but leaving texture and chunks. Taste and season to taste with salt and pepper – it'll need quite a lot of salt if your chicken stock is homemade.
TO SERVE Transfer to serving bowls, sprinkle with a few bits of a cheese.
ALANNA'S TIPS & KITCHEN NOTES
CABBAGE 2006: I used a bag for coleslaw with bits of carrot.
PARCOOKING 2013: One of the things that I love about blogs vs print magazines and printed cookbooks is that there is both space and inclination to explain WHY an unusual technique is used. For this recipe, the recipe gave no indication why the cabbage is soaked in boiling water for a few minutes. I suspect – just based on experience – that it might remove a little bitterness from the cabbage. Or it could be for this old-fashioned reason, a tip shared by a 98-year old reader, see Dear Anonymous: This Is Why We Blog.
~ Oven-Cooked Lentil Soup ~
~ 15-Bean Soup ~
~ Quick Green Chile Stew ~
~ more soup recipes ~
from A Veggie Venture
~ Hamburger Soup ~
~ At Last! Black Bean Soup ~
~ Lentil Soup Vincent ~
~ soup recipes ~
from Kitchen Parade, my food column
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006