This healthy and hearty Irish-inspired soup is pure comfort food on a chilly day.
- Large saucepan
- Chef's knife
- Soup Bowl
- 1/4 cup (60 mL) butter
- 1 small onion, chopped
- 3 1/2 cups (875 mL) sliced leeks (white and light green parts only)
- 1 tbsp (15 mL) finely chopped fresh thyme
- 5 cups (1.25 L) thinly sliced cabbage
- 3 cups (750 mL) thinly sliced kale
- 3/4 tsp (4 mL) each salt and pepper, divided
- 2 tsp (10 mL) all-purpose flour
- 5 cups (1.25 L) chicken broth
- 2 cups (500 mL) milk
- 1 lb (500 g) diced potatoes
- 2 bay leaves
- 1/2 cup (125 mL) 35% whipping cream
- 1/4 cup (60 mL) finely chopped fresh parsley
- Sourdough or Cheddar and Rosemary Irish Soda Bread, sliced and toasted
1) Melt butter in large saucepan set over medium heat; cook onion, leeks and thyme for 5 to 8 minutes or until softened and lightly golden. Stir in cabbage, kale, and half each of the salt and pepper. Cook for about 10 minutes or until softened. Sprinkle with flour; cook, stirring, for 2 minutes. 2) Add broth, milk, potatoes and bay leaves; bring to boil. Reduce heat to medium-low; cover and simmer for 20 to 30 minutes or until potatoes are very tender. Skim off any foam from top of soup if necessary. 3) Stir in cream and remaining salt and pepper. Cook for about 5 minutes or until heated through. Remove bay leaves; stir in parsley. Serve with sourdough bread.
- Substitute vegetable broth for chicken broth if desired.
- For a less-chunky soup, purée half of the soup until smooth in blender and return