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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I haven't tried it yet, but it looks wonderful. The source is the Irish Heritage Cookbook by Margaret M. Johnson. Ingredients:
4 tablespoons butter |
2 cups shredded cabbage |
1 1/2 lbs boiling potatoes, peeled and cut into 1 inch pieces |
1 lb leek, washed and chopped (white and pale green parts only) |
5 cups chicken stock (preferably homemade) |
salt |
white pepper |
1 pinch ground nutmeg |
1 1/4 cups half-and-half |
3 tablespoons fresh parsley, minced |
Directions:
1. Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
2. Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg.
3. Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point.
4. Return to the same saucepan and whisk in the half and half.
5. Serve hot.
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