Instructions: Quarter the cabbage; cut away the hard stalk. Cover wtih boiling water and leave for 5 minutes. Drain, pat dry, and shred. Melt the butter over low heat and simmer the chipped onion until tender, but without browning. Add cabbage and potato and stir over low heat. Add mace. Stir in the flour to coat all ingredients, but donot brown. Add the liquids and bring to a boil, simmer for 20 minutes or until vegetables are tender. Rub thru a sieve(food processor) Reheat and add salt and pepper to taste. If soup is too thick, add a little boiling milk. Serve with a spoonful of whipped cream on each serving and sprinkle parsley and grated cheese on the the cream.

Makes 7 cups. Pride of Irish Soup

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