Pride of Erin Soup

1 green cabbage (about 1 lb.)
2 tbsp. butter
3 tbsp. chopped onion
1/4 cup chopped raw potato
1/2 tbsp. ground mace
2 tbsp. all-purpose flour
2 1/2 cups milk
2 1/2 chicken bouillon
salt and pepper
1 cup heavy cream, whipped
2 tsp. fresh parsley, chopped
2 tbsp. grated parmesan cheese

Quarter the cabbage, cutting away and discarding the core.

Cover with boiling water and let stand for five minutes. Drain and pat dry and shred. Set aside.

In a heavy pan over low heat, melt the butter and simmer the chopped onion until tender without browning.

Add the cabbage and potato and stir over low heat. Add mace. Stir in the flour to coat all ingredients, but do not brown.

Add the liquids, bring to a boil, and simmer for 20 minutes or until vegetables are tender.

Dump in the blender and blend until almost smooth, but still a little lumpy/ Reheat and add the salt and pepper to taste.

If it seems to thick, add a bit of milk.

Serve with a scoop of whipped cream and a sprinkling of parsley and cheese on top.