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Categories:
green cabbage butter onions potato ground mace flour milk chicken bouillon salt heavy cream fresh parsley Parmesan cheese
Viewed: 17 - Published at: 5 months agoIngredients
- 1 (1 lb) green cabbage
- 2 tablespoons butter
- 3 tablespoons onions, chopped
- 14 cup potato, chopped raw
- 12 tablespoon ground mace
- 2 tablespoons all-purpose flour
- 2 12 cups milk
- 2 12 cups chicken bouillon
- salt and pepper
- 1 cup heavy cream, whipped
- 2 teaspoons fresh parsley, chopped
- 2 tablespoons parmesan cheese, grated
Method
- Quarter the cabbage, cutting away and discarding the core.
- Cover with boiling water and let stand for five minutes.
- Drain and pat dry and shred.
- Set aside.
- In a heavy pan over low heat, melt the butter and simmer the chopped onion until tender without browning.
- Add the cabbage and potato.
- and stir over low heat.
- Add mace.
- Stir in the flour to coat.
- all ingredients, but do not brown.
- Add the liquids, bring to a boil, and simmer for 20 minutes or until vegetables are tender.
- Mash soup with a potato masher or an immersion blender until nearly smooth.
- Reheat and add the salt and pepper to taste.
- If it seems to thick, add a bit of hot milk.
- Serve with a scoop of whipped cream and a sprinkling of parsley and cheese on top.
