Irish Garlic Soup Recipes

IRISH COLCANNON SOUP

Steps:

• In a large pot, over medium heat, add the olive oil and onions. Cook until the onions are just cooked through - about 3-5 minutes.
• Stir in the garlic, leeks, cabbage, and kale. Continue to cook until the cabbage begins to wilt. This will take 7-8 minutes.
• Next, add the thyme, salt, and black pepper. Stir into the vegetables.
• Pour in the vegetable broth. Stir to combine. Place a lid on the pot and cook for 15 minutes.
• Add the potatoes and stir to combine. Place the lid back on the pot and cook for 20 minutes or until potatoes are cooked through.
• Once the potatoes are cooked, add in the green onions and the cream. Stir well to combine. Turn off the heat and allow soup to sit for 3-5 minutes.
• Serve immediately. Garnish with parsley or more green onions. (Optional.)

IRISH ROOT SOUP

Steps:

• Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
• Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
• Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
• Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
• Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
• Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
• Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
• Season with salt and pepper; top with Cheddar cheese to serve.

IRISH GARLIC SOUP

Steps:

• Crush the garlic.
• Put the oil and butter into a stock pot, add the garlic and onion, and cook them gently for 20 minutes, until soft but not brown.
• Add the flour and stir to make a roux.
• Cook for a few minutes, then stir in the wine vinegar, stock and 4 cups water.
• Simmer for about 30 minutes.
• When ready to serve the soup, whisk in the lightly beaten egg yolks.
• Put the croutons into eight soup bowls and pour the hot soup over the croutons.
• COOK'S TIP:.
• When adding egg yolks to thicken a soup, reheat the soup gently but do not bring it back to a boil, otherwise the egg will curdle.
• VARIATION:.
• Toast small slices of French baguette, top with grated cheddar or parmesan cheese, and broil until the cheese melts.

GARLIC SOUP

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
• Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
• Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
• Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

PRIDE OF IRISH SOUP

Steps:

• Cut away the hard stalk of the cabbage, chop coarsely and set aside.
• Melt butter over low heat; add onions and simmer until tender but do not brown.
• Add cabbage and potato; stir over low heat. Add mace.
• Stir in the flour to coat all ingredients, but do not brown.
• Add milk and chicken broth; bring to a boil.
• Reduce heat and simmer for 20 minutes or until vegetables are tender.
• Transfer soup mixture to blender or use your immersion blender to whip soup until smooth.
• Return to pan; reheat; add salt and pepper to taste.
• If soup is too thick, add small amounts of milk until you reach desired consistency.
• Serve with a spoonful of whipped cream on each serving.
• Sprinkle parsley and grated cheese on top of the cream.

GARLIC SOUP

Steps:

• Add oil, fry onions, add butter and garlic (do not over- fry garlic).
• Add water to 3/4 of pot, Add cube stock, parsnip and uncut carrot. Boil 30 mins.
• Remove carrot and slice, set aside.
• Cool down rest, add to blender and make creamy, return to pot.
• Add carrots, parsley, Green onions, milk/cream and salt/pepper to taste. Simmer 15 to 20 min™s.

IRISH GARLIC SOUP

Steps:

• Peel the garlic cloves and either finely mince them or put them through a garlic press. Place the garlic, onions, olive oil and butter in a large heavy saucepan, and cook until soft over medium-low heat. Don't let the veggies brown.
• Add the flour and stir to make a roux. Again, don't let it brown. Add the vinegar, water and chicken broth. Stir until well combined and bring to a boil. Reduce heat and simmer for 20-25 minutes.
• Right before serving, lightly beat the egg yolks, then whisk them into the simmering broth.
• To serve, place some croutons in each soup bowl, then ladle the soup into each bowl. For a bit of color, you can optionally sprinkle some finely minced parsley over each serving.

IRISH BACON AND CABBAGE SOUP

Steps:

• Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
• Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
• Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.