Irish Farmhouse Vegetable Soup Recipes
FARMHOUSE VEGETABLE SOUP
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
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
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
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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