- 1 1-pound cabbage, cored, quartered
- 2 tablespoons (1/4 stick) butter
- 1/2 cup chopped onion
- 1/2 cup grated peeled russet potato
- 1/2 teaspoon ground mace
- 2 tablespoons all purpose flour
- 2 1/2 cups milk
- 2 1/2 cups canned low-salt chicken broth
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons freshly grated Parmesan cheese
- Place cabbage in large bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain well. Pat dry with paper towels. Cut cabbage into thin shreds.
- Melt butter in heavy large saucepan over low heat. Add onion; sauté until tender but not brown, about 10 minutes. Add cabbage and potato, stir 5 minutes. Stir in mace. Add flour, stir 2 minutes. Gradually mix in milk and broth. Bring mixture to boil, stirring frequently. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Cool slightly.
- Puree soup in batches in blender until smooth. Return soup to same saucepan. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.