Recipe: St. Patrick's Cabbage Soup (blender or food processor)

ST. PATRICK'S CABBAGE SOUP

1 (1-lb.) cabbage, cored and quartered
Boiling water
Canola oil spray
1 medium onion, chopped
1/2 cup peeled, cubed potato
1/4 to 1/2 tsp. ground nutmeg, or to taste
2 Tbsp. flour
2 cups reduced-fat (2%) milk
2 cups fat-free, reduced-sodium chicken broth
1 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. chopped fresh chives
2 Tbsp. grated Parmesan cheese

Place cabbage in a large bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain well. Pat dry with paper towels, then cut into thin slices.

Spray large heavy saucepan with oil. Saut onions until tender but not brown (about 10 minutes).

Add cabbage and potato and cook, stirring, about 5 minutes.

Add nutmeg and flour and stir 2 minutes.

Gradually add milk and broth. Bring to a boil, stirring often. Reduce heat and simmer until vegetables are tender, about 20 minutes. Set aside to cool.

Puree vegetables in batches in blender or food processor until smooth. Return to saucepan, season with salt and pepper. Bring to a simmer, ladle into bowls and sprinkle with parsley, chives and Parmesan.

Makes 5 servings

Per serving: 121 calories, 3 g. total fat (2 g. saturated fat), 18 g. carbohydrate, 7 g. protein, 3 g. dietary fiber, 334 mg. sodium.

Source: the American Institute for Cancer Research