Savoy Cabbage Soup
- Yield: 6 servings
This shamrock-shaded soup is quick and easy, and is perfect for St. Patrick's Day!
- 2ounces butter
- 5ounces peeled and chopped potatoes, one third inch dice
- Salt and freshly ground pepper
- 2pints light chicken stock or vegetable stock
- 9ounces chopped Savoy cabbage leaves (stalks removed)
- 2-4fluid ounces cream or milk
- Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions, and turn them in the butter until well coated. Sprinkle with salt and freshly ground pepper.
- Cover and sweat on a gentle heat for 10 minutes. Add the stock and boil until the potatoes are soft, then add the cabbage and cook with the lid off until the cabbage is cooked. Keep the lid off to retain the green color. Do not overcook or the vegetables will lose both their fresh flavor and color.
- Puree the soup in a liquidiser or blender, taste and adjust seasoning. Add the cream or creamy milk before serving.
- Useful tip: If this soup is to be reheated, just bring it to the boil and serve. Prolonged boiling spoils the color and flavor of green soups.
Recipe reprinted with permission from Darina Allen of Ballymaloe Cookery School in Ireland.