Day 340: Pride of Erin Soup ◄

Friday, March 17, 2006

Ah, so wholesome, so so delicious!

I'll say no more: a simple soup requires no adornment, no rhapsody.

NUTRITION NOTES ... The tiny amount of cheese creates a great taste and texture contrast while adding few calories.

FROM THE ARCHIVES ... There are lots of soup recipes in the Recipe Box.

PRIDE of ERIN SOUP
Bookmark or print this recipe only
Hands-on time: 25 minutes
Time to table: 60 minutes
Makes 6 cups

COMBINE in a LARGE BOWL, COVER, LET REST 5 MINUTES, DRAIN.
Boiling water to cover
16 ounces chopped cabbage (I used a bag for coleslaw with bits of carrot)
1 medium potato, skin on, diced (confession: I had no potatoes, used the potatoes from a can, yes, a can of stew vegetables, they worked fine!)
2 cups chopped kale or other leafy green (I also added a cabbage sprout)

HEAT JUST TO BOILING IN THE MICROWAVE
2 1/2 cups chicken broth
2 1/2 cups skim milk

SEE DETAIL
1 tablespoon unsalted butter
1 teaspoon caraway (delightful with cabbage, the inspiring recipe called for 1/2 teaspoon mace)
1 large onion, diced
2 tablespoons flour

DETAIL: 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 drained cabbage mixture and stir well to blend. Add the 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 cabbage is cooked, about 20 minutes. Do a few spurts with an immersion blender, creating a creamy base but leaving texture and chunks.

TRANSFER TO BOWLS & GARNISH
2 tablespoons chopped chive (for garnish)
Bits of a stinky cheese (for garnish)

NUTRITION ESTIMATE
Per Serving: 171 Cal (15% from Fat, 21% from Protein, 64% from Carb); 9 g Protein; 3 g Tot Fat; 2 g Sat Fat; 29 g Carb; 4 g Fiber; NetCarb25; 238 mg Calcium; 2 mg Iron; 343 mg Sodium; 8 mg Cholesterol; Weight Watchers 3 points

ALANNA's TIPS

When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.

CREDIT WHERE CREDIT'S DUE
Adapted from Bon Appetit June 1995