Pride of Irish Soup

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“This recipe was posted for ZWT II and the source is I picked this dish because soups served with crusty bread are very popular starter courses for Icelandic dinner parties and welcome fare on cold nights. I love the name of this soup and it would be so good served with smoked Icelandic lamb meat. Dare I also mention that my Mother's maiden name was Sullivan and my father's last name was Ryan! So I'm an Irish Colleen born in the U.S., half-raised on Czech food, who developed a fondness for Tex-Mex fare, and eventually moved to Iceland. Now that's a real culinary cultural exchange program of epic proportion! :-) ... PLS NOTE: In response to reviewer comments, I amended this recipe to make the preparation easier and clearer.”
8 7 oz servings

Ingredients Nutrition


  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.

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