Posted this first back in 2011 when I first started blogging. It’s still a favorite! I know cabbage soup doesn’t sound amazing, but I promise you this is so good!
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. …
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