Day 340: Pride of Erin Soup ♥

Pride of Erin Soup
A perfect soup for St. Patrick's Day or any chilly winter day, for that matter. It's a simple soup, just cabbage, potato and kale for the solids, a gentle blend of broth and milk for the broth.

~recipe & photo updated 2013, republished 2013~
~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

Hands-on time: 25 minutes
Time to table: 60 minutes
Makes 6 cups

CABBAGE
Boiling water to cover
16 ounces chopped cabbage

COOKING LIQUID
2-1/2 cups chicken stock
2-1/2 cups skim milk

SOUP
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

GARNISH
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.



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MORE HEARTY SOUP RECIPES
~ 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


A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006

10 comments:

Gotta love green soup!

That looks delicious--and so easy to fix. You can't have too many of those recipes!!!!

I wanted to leave a comment yesterday but someone disturbed me so I do it today, I love the procedure of this one, I just have try it!

I like it when you bring back recipes! This is a great soup - basically liquid Colcannon (much healthier, however). The caraway seed is a really good choice - I can taste it. Well, I can imagine how it tastes I guess. ;-) Really nice - thanks.

John ~ Thanks! I'm always so pleased to find "oldies but goodies" from those early years of blogging! I hadn't considered the comparison to Colcannon but you are completely right!

I so enjoy your column and wonderful recipes. I have a huge bag of kale and want to make your Pride of Erin soup. Do you think this soup would freeze well?

Thanks, Paula, your kind words mean the world!

This isn't a soup I would recommend freezing, because of the milk base. Did you happen to see this recipe which I republished recently, Sausage & Kale Split-Pea Soup? It's not vegetarian (though another reader veganized and loved it) but I know it freezes well.

A huge bag of kale just might be a curse! I tend to use it in smaller bits and pieces. A little bit goes a long way ... let me know what you come up with, I'd love more ideas!

This looks amazing, really good for some wintery or comfort food. Shame it won't freeze so well but that's alright, I'll just have to eat all of it at once!

Looks great! (I'll be substituting the chicken broth for veggie broth, though :-) ).

I love this soup. Probably it will be very nice to serve with noodles or bread. Sometimes, I let the green vegetables go through boiling water so it can keep the greens in nice color. :)

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna