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Pride of Erin Soup

1 small green cabbage
2 tablespoons butter
3 tablespoons chopped onion
1/4 cup chopped raw potato
1/2 tablespoon ground mace
2 tablespoons all-purpose flour
2 1/2 cups milk
2 1/2 cups chicken broth
Salt and pepper to taste
1 cup heavy cream, whipped
2 teaspoons. fresh parsley, chopped
Freshly grated Parmesan cheese

1. Quarter the cabbage, cutting away and discarding the core. Place in a large bowl and cover with boiling water and let stand for five minutes. Drain and pat dry and shred. Set aside.
2. In a large heavy pan over low heat, melt the butter and cook the onion until tender without browning.
3. Add the cabbage and potato and stir over low heat. Add mace. Stir in the flour to coat all ingredients, but do not brown.
4. Add milk and chicken broth, bring to a boil, and simmer for 20 minutes or until vegetables are tender.
5. Puree soup using a hand-held blender until almost partially smooth, or puree in small batches using a conventional blender or food processor.
6. Reheat and season with salt and pepper to taste. If thinner soup is desired, add a little more milk.
7. To serve, ladle soup in bowls and top with a small dollop of whipped cream, a sprinkling of fresh parsley and Parmesan cheese.

Makes 4 servings.