Full of flavour from Ontario's winter vegetables, this delicious soup has a hint of green to celebrate St. Patrick's Day.

Preparation Time:

Cooking Time:

Servings: 8

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Ingredients

  • 1/4 cup (50 mL) butter
  • 5 Ontario Potatoes, peeled and diced
  • 2 Ontario Onions, chopped
  • 3 cups (750 mL) shredded Ontario Savoy Cabbage (preferably greenest part)
  • 1 cup (250 mL) Ontario Mushrooms, sliced
  • 1 tsp (5 mL) dried marjoram
  • Salt and pepper
  • 2 cloves of Ontario Garlic, minced
  • 7 cups (1.75 L) chicken broth
  • 1 cup (250 mL) chopped fresh Ontario Parsley
  • 1/3 cup (75 mL) crème fraîche or sour cream
  • Ontario Parsley sprigs or snipped Ontario Chives

Instructions

In large saucepan, melt butter over medium heat. Add potatoes, onions, cabbage, mushrooms, marjoram, and salt and pepper to taste; cook for 7 minutes, stirring often. Stir in garlic; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer, partially covered, for about 10 minutes or until potatoes and cabbage are tender. Stir in parsley; simmer for 1 minute, uncovered.

Purée in batches and pour into clean saucepan. (Soup can be prepared to this point, cooled, covered and refrigerated for up to 1 day. Taste and adjust seasoning; reheat.)

Serve in warm soup bowls, garnishing each serving with dollop of crème fraîche and sprig of parsley.

Nutritional information

1 Serving:

  • Protein: 5.0 grams
  • Fat: 8.0 grams
  • Carbohydrates: 22.0 grams
  • Calories: 180