Heartypotatosoupwithirishcheddarandcornedbeef Recipes

HEARTY POTATO SOUP WITH IRISH CHEDDAR AND CORNED BEEF

Steps:

• In a large saucepan, melt the butter over medium-high heat. Add the chopped leeks, onion, carrot and garlic. Saute the vegetables; stirring occasionally, until they are glossy and have started to soften - about 5 minutes.
• Stirring continuously, sprinkle in the flour. Still stirring, gradually pour in the chicken broth. Add the potatoes. Bring the liquid to a boil. Reduce heat to maintain a simmer and cook, partially covered, until the potatoes are tender enough to be pierced easily with a table fork, about 15 minutes.
• Place the shredded cheese in a large heat proof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until the cheese has completely melted and is fully blended inches Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated.
• Stirring continuously, gradually pour in the heavy cream and add the salt and pepper. Continue to heat the soup until it almost reaches the boiling point. Turn off the heat, taste the broth, and adjust the seasonings if necessary with a little more salt and pepper. Ladle the soup into heated bowls. Garnish each bowl with the chopped corned beef and the chopped chives. Serve immediately.

PROPER HEARTY CORNED BEEF HASH

Steps:

• Peel and chop the veg into chunky pieces. Bring a pint of water to the boil and add 2 bay leaves. Add the veg to the saucepan for 15 miniutes
• Remove the bay leaves. Add 2 beef stock cubes and stir until fully mixed in. Cut the corned beef into dice sized cubes and add to the saucepan.
• Simmer and stir until the corned beef has broken up an the dish has reduced to a thick soup. Serve in a giant Yorkshire Pudding.

HEARTY POTATO SOUP

Steps:

• In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving the liquid and setting the vegetables aside.
• In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened.
• Gently stir in cooked vegetables. Add 1 cup or more of reserved liquid until soup is desired consistency.

HEARTY CORNBREAD

Steps:

• Preheat oven to 425°F. Mix cornmeal, flour, baking powder and salt in large bowl; stir in 1 cup of the cheese. Beat egg lightly in medium bowl with wire whisk. Add milk and butter; beat until well blended. Add to cornmeal mixture; mix just until moistened.
• Pour into greased 9-inch round cake pan. Sprinkle with remaining cheese; top with pepper rings.
• Bake 20 to 25 min. or until golden brown.