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Prep Time: 1 Hour
Yields: 4 Servings

Originally, potato and cabbage soup was served on Mondays in Ireland. This dish was usually made from leftovers of the traditional Irish Sunday dinner of boiled bacon, cabbage and mashed potatoes.

2 large boiling potatoes, peeled and diced
½ head green cabbage, shredded
4 tbsps butter
2 onions, peeled and diced
1 leek, washed and diced
1 bay leaf
¼ tsp nutmeg
1 cup milk
3 cups chicken stock
salt and freshly ground white pepper to taste
½ cup lightly whipped heavy cream
¼ cup chopped parsley

In a 1-quart heavy-bottomed saucepan, melt butter over medium-high heat. Add onions, leek and potatoes. Sauté 3-5 minutes or until soft. Stir in cabbage, bay leaf and nutmeg. Simmer 3- 4 minutes. Pour in milk and chicken stock, bring to a rolling boil then reduce to simmer. Cook an additional 30 minutes. Remove bay leaf. Transfer soup to a food processor and purée until smooth. Season to taste with salt and white pepper. Serve in 10-inch soup bowls garnished with a teaspoon of cream and a pinch of parsley.























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