Originally this soup was served on Mondays in Ireland. It was usually made up of the leftovers from the traditional Sunday dinner of boiled bacon, cabbage and mashed potatoes.
- 2 large boiling potatoes, peeled and diced
- 1/2 head green cabbage, shredded
- 4 tbsps butter
- 2 onions, peeled and diced
- 1 leek, washed and diced
- 1 bay leaf
- 1/4 tsp nutmeg
- 1 cup milk
- 3 cups chicken stock
- 2 tbsps lightly whipped heavy cream
- 1 tsp parsley, chopped
- salt and freshly ground white pepper to taste
In a 1-quart heavy-bottomed saucepan, melt butter over medium-high heat. Add onions, leek and potatoes and sauté until soft, approximately 3 to 5 minutes. Add cabbage and season to taste with salt and pepper, bay leaf and nutmeg. Simmer approximately 3 to 4 minutes. Add milk and chicken stock, bring to a rolling boil. Reduce heat and simmer an additional 30 minutes. Remove bay leaf and transfer soup to a food processor. Purée until smooth and adjust seasonings to taste. Ladle into 10-inch soup bowls and garnish with lightly whipped cream and fresh chopped parsley.