Best 3 Pride Of Erin Soup Recipes
PRIDE OF ERIN SOUP
Provided by Jinx Morgan
Categories Soup/Stew Milk/Cream Blender Dairy Potato Vegetable St. Patrick's Day Winter Cabbage Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Place cabbage in large bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain well. Pat dry with paper towels. Cut cabbage into thin shreds.
- Melt butter in heavy large saucepan over low heat. Add onion; sauté until tender but not brown, about 10 minutes. Add cabbage and potato, stir 5 minutes. Stir in mace. Add flour, stir 2 minutes. Gradually mix in milk and broth. Bring mixture to boil, stirring frequently. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Cool slightly.
- Puree soup in batches in blender until smooth. Return soup to same saucepan. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.
PRIDE OF ERIN SOUP-IRISH
Thank you Dalton Harris for this lovely soup which makes use of staple winter foods in a deeply satisfying way.
Provided by Busters friend
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 432.9, Fat 35.2, SaturatedFat 21.5, Cholesterol 120.3, Sodium 1125.8, Carbohydrate 21.7, Fiber 3.2, Sugar 5.5, Protein 10.4
PRIDE OF IRISH SOUP
This recipe was posted for ZWT II and the source is www.elook.org. I picked this dish because soups served with crusty bread are very popular starter courses for Icelandic dinner parties and welcome fare on cold nights. I love the name of this soup and it would be so good served with smoked Icelandic lamb meat. Dare I also mention that my Mother's maiden name was Sullivan and my father's last name was Ryan! So I'm an Irish Colleen born in the U.S., half-raised on Czech food, who developed a fondness for Tex-Mex fare, and eventually moved to Iceland. Now that's a real culinary cultural exchange program of epic proportion! :-) ... PLS NOTE: In response to reviewer comments, I amended this recipe to make the preparation easier and clearer.
Provided by twissis
Categories Vegetable
Time 50m
Yield 8 7 oz servings, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut away the hard stalk of the cabbage, chop coarsely and set aside.
- Melt butter over low heat; add onions and simmer until tender but do not brown.
- Add cabbage and potato; stir over low heat. Add mace.
- Stir in the flour to coat all ingredients, but do not brown.
- Add milk and chicken broth; bring to a boil.
- Reduce heat and simmer for 20 minutes or until vegetables are tender.
- Transfer soup mixture to blender or use your immersion blender to whip soup until smooth.
- Return to pan; reheat; add salt and pepper to taste.
- If soup is too thick, add small amounts of milk until you reach desired consistency.
- Serve with a spoonful of whipped cream on each serving.
- Sprinkle parsley and grated cheese on top of the cream.
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