1. Cut away the hard stalk of the cabbage, chop coarsely and set aside. 2. Melt butter over low heat; add onions and simmer until tender but do not brown. 3. Add cabbage and potato; stir over low heat. Add mace. 4. Stir in the flour to coat all ingredients, but do not brown. 5. Add milk and chicken broth; bring to a boil. 6. Reduce heat and simmer for 20 minutes or until vegetables are tender. 7. Transfer soup mixture to blender or use your immersion blender to whip soup until smooth. 8. Return to pan; reheat; add salt and pepper to taste. 9. If soup is too thick, add small amounts of milk until you reach desired consistency. 10. Serve with a spoonful of whipped cream on each serving. 11. Sprinkle parsley and grated cheese on top of the cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
