Full of flavour from Ontario's winter vegetables, this delicious soup has a hint of green to celebrate St. Patrick's Day.
- 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
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.
- Protein: 5.0 grams
- Fat: 8.0 grams
- Carbohydrates: 22.0 grams
- Calories: 180