Ingredients
Scale
- 1 teaspoon butter
- 1 – 2 cloves of garlic, peeled & chopped
- 1 small sweet onion, peeled & chopped (about 2/3 cup)
- 2 small splashes of Irish red ale (1 – 2 Tablespoons)
- 4 cups (1 quart) chicken broth
- 1 bay leaf
- 2 medium Yukon Gold potatoes, peeled & chopped (about 2 1/2 cups)
- 1/4 of a head of green cabbage, cored and chopped (about 3 cups, packed)
- 3/4 cup chopped, fully cooked ham (or Irish bacon)
- 1/2 cup shredded Havarti cheese
- Salt & freshly ground pepper, to taste
Instructions
- In a large saucepan over medium heat, melt the butter, then add the garlic & onion and saute for several minutes, stirring constantly. When the onions start to get “dry”, add a splash of ale and continue to cook until the liquid is gone. Add another splash of ale and again cook and stir until the liquid is gone.
- Add the broth, bay leaf and potatoes, cover and cook for 15 – 20 minutes or until the potatoes are tender. (Cooking time will vary depending on how small you’ve cut your potatoes.)
- Stir in the cabbage and cook for just a few minutes, until the cabbage is tender but still a pretty green.
- Remove the bay leaf, let the soup cool a bit, then put about half of the soup in the blender with a few bits of ham. Cover the blender with a towel and gently pulse a few times. Let any steam out of the blender, then blend till smooth. Do the same with the rest of the soup. Put the soup back in the saucepan and stir in the rest of the ham and the cheese. Cook over medium heat until the cheese is melted and the soup is hot. Taste and season with salt & fresh ground pepper, to taste. Serve hot, garnished with extra chunks of ham and snipped chives.
Notes
To make this soup gluten free, use white wine or water in place of the Irish ale.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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