Irish Farmhouse Vegetable Soup Recipes

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FARMHOUSE VEGETABLE SOUP



Farmhouse Vegetable Soup image

Vegetable soup is a staple of Irish home kitchens and pubs. At the Derg Inn, an acclaimed pub in the historic village of Terryglass, in County Tipperary, the chef uses as much Tipperary-grown produce as possible. Even the butter is produced by a local cooperative in nearby Nenagh. From 'The Irish Pub Cookbook' by Margaret M. Johnson I found the Kerrygold Irish butter at Costco. Here is their Recipe #476612 recipe.

Provided by Charlotte J

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 tablespoons unsalted kerrygold irish butter
1 small onion, chopped
2 leeks, washed and sliced (white part only)
2 parsnips, peeled and sliced
2 medium potatoes, peeled and cut into 1-inch pieces
2 carrots, peeled and sliced
4 cups homemade vegetable stock or 4 cups low sodium vegetable broth
2/3 cup half-and-half
3 tablespoons fresh flat-leaf parsley, minced
salt & freshly ground black pepper

Steps:

  • In a stockpot over medium heat, melt the butter.
  • Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
  • Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
  • Remove from the heat and let cool for 10 minutes.
  • Working in batches, transfer the soup to a food processor or blender and puree until smooth.
  • Your immersion blender can also be used.
  • Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
  • Simmer until heated through.
  • Ladle the soup into swallow bowls and enjoy.

IRISH FARMHOUSE VEGETABLE SOUP



Irish Farmhouse Vegetable Soup image

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. This will make 3/4 gallon soup, enough for 12 8 oz servings. NOTE: "White chicken stock" is made by using unroasted chicken bones. If using store-bought chicken stock, use a low sodium variety and be careful when seasoning -- you don't want an overly salty broth.

Provided by Gandalf The White

Categories     Chowders

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 18

2 rutabagas, diced
2 turnips, diced
2 carrots, diced
2 white onions, diced
3/4 bunch celery, diced
2 leeks, diced and washed
2 tablespoons cornstarch
2 tablespoons water
3/4 gallon white chicken stock (see NOTE above)
2 bay leaves
1 1/2 lbs barley
4 tablespoons olive oil
1/4 lb chicken base
3/4 tablespoon onion powder
1/2 bunch fresh parsley, chopped
1/2 bunch scallion, diced (green onion)
1 tablespoon salt (to taste)
1 tablespoon pepper (to taste)

Steps:

  • Dice all the vegetables and mix, then set aside.
  • Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
  • In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
  • Heat a large saute pan, then add the olive oil and keep on medium heat.
  • When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper.
  • Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
  • When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
  • Continue to stir -- the soup should become thick.
  • Garnish with parsley & scallions, then serve.

Nutrition Facts : Calories 370.6, Fat 8.9, SaturatedFat 1.7, Cholesterol 7.2, Sodium 1041.3, Carbohydrate 60.1, Fiber 12, Sugar 7.8, Protein 14.4

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