On our honeymoon in 2002, my husband and I visited Darina Allen’s farm and cooking school called Ballymaloe in Ireland. We had a memorable lunch that included this soup. It’s a soup I make regularly and it always hits the spot!
- 2 T. butter
- 1 yellow onion, diced
- 2 yellow potatoes, peeled and diced
- salt and pepper
- 4 C. chicken or vegetable stock
- 1/2 head of Napa cabbage leaves
- 1/2 C. cream
- 2 T. canola oil
- 1 T. mustard seeds
- 1/2 t. red pepper flakes
- 1 garlic clove, minced
Heat the butter in a Dutch oven over medium heat. When the butter is melted and begins to foam, add the onions and potatoes. Season with salt and pepper. Lower the temperature, cover and sweat the vegetables for 10 minutes. Pour in the stock and increase the heat to simmer the vegetables until they are tender. About 8-10 minutes. Add the cabbage leaves and simmer just until tender, about 4 minutes. Puree the soup with an immersion blender. Stir in the cream. Keep the soup warm on low heat while you make the spiced oil. In a small saucepan heat the oil on medium high heat. Add the mustard seeds. When they begin to pop- in about one minute, quickly add the red pepper flakes and garlic. Cook for one minute more, being careful not to burn the garlic. Pour the spiced oil into the soup and stir to combine. Serve immediately.