Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Pride of erin soup
Date: July 23, 2007
Origin: Bon Appétit - June 1995
1 (1 pound) cabbage, cored, quartered
2 tablespoons (1/4 stick) butter
1/2 normal cup chopped onion
1/2 normal cup grated peeled russet potato
1/2 teaspoon ground mace
2 tablespoons all-purpose flour
2 1/2 normal cups fresh milk
2 1/2 normal cups canned low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons freshly grated Parmesan cheese
Place cabbage in large bowl. Pour enough boiling good 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 fresh milk and broth. Bring mixture to boil, stirring frequently. Reduce heat to average-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.
Serves 6.