Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 6 minutes. Add broth and 2 cups water; bring to a boil. Cook 10 minutes or until potato is tender.
Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer. Add cabbage and thyme. Cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.
Made this on Saint Patrick's Day with Irish Soda Bread...the entire pot got devoured! I simmered the potatoes on low for about 10 minutes longer than required, to ensure they would blend completely with an immersion blender. Ended up using one entire large head of cabbage. The best move I made was adding 2 cloves of minced garlic and some extra pepper...really brought out the flavor of the cabbage and potato. Going to make this again - no matter what day it is!
Bon appetit! :D
Since I'm allergic to potatoes, I used cauliflower instead. Pureed it with an immersion blender, and then added the cabbage. It was thick and creamy and delicious -- definitely a keeper.
My husband, who despises cabbage, pronounced it excellent!
We enjoyed this soup. I used a combination of regular cabbage and kale, which was nice visually. I substituted 1 cup of reconstituted bouillon for 1 cup of broth. Served with CL Mummie's Brown Soda Bread, which didn't turn out as well.
Made this on St. Patrick's Day with brown soda bread, and it was delicious. Not a pretty dish, but very tasty. Everyone was surprised that there was no cream in it, and my dinner guest begged for a to-go portion to take home. I was worried at how bland it tasted initially, but once I upped the salt a little, it was fine.
This soup was excellent. My friends and I couldn't believe how rich and creamy it is without the addition of cream. I also used regular cabbage and just cooked it a bit longer. Served with Mum's Soda Bread, also from CL. Bravo.
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