Spring Cabbage Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About

Myrtle Allen puts this delicious soup on the menu in Ballymaloe several times during late Spring.


  • 55 g/2 ozs/4 tablesp. butter
  • 110 g/4 ozs/1 cup onions
  • 140 g/5 ozs/1 cup chopped potatoes
  • 210 g/7 ozs/3 cups chopped spring cabbage leaves (stalks removed)
  • 1 L/35 fl ozs/5 cups light chicken stock
  • salt and freshly-ground pepper
  • 56–130 ml/2–4 fl ozs/¼–½ cup cream or creamy milk


Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and run them in the butter until well coated. Sprinkle with salt and freshly-ground pepper. Cover and sweat on a gentle heat for 10 minutes. Add the stock and boil until the potatoes are soft, then add the cabbage and cook with the lid off until the cabbage is cooked. Keep the lid off to retain the green colour. Do not overcook or the vegetables will lose both their fresh flavour and colour. Purée the soup in a liquidiser or blender, taste and adjust seasoning. Add 56–130 ml/2–4 fl ozs/¼–½ cup cream or creamy milk before serving.

If this soup is to be reheated, just bring it to the boil and serve. Prolonged boiling spoils the colour and flavour of green soups.