Irish Saint Patricks Soup Recipes
SAINT PATRICK'S SOUP
This soup is the perfect way to transform the last of that corned beef into something different, yet still the same. I purposely set some aside just to make this soup. Feel free to sub beef broth for the vegetable broth but just know it will alter the color of the finished soup tremendously making it not as appealing to the eyes.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large soup pot over medium-high heat. Add onions and cook for 3 minutes. Add celery, carrots, and garlic, and cook for 5 minutes more.
- Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
- Stir in cabbage and cook for 5 minutes. Turn heat off and stir in corned beef. Ladle into bowls and season with salt and pepper.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 34.5 g, Cholesterol 21.5 mg, Fat 6.3 g, Fiber 5.4 g, Protein 7.2 g, SaturatedFat 2.8 g, Sodium 661.8 mg, Sugar 7.4 g
ST PATRICK'S DAY IRISH CHEESE SOUP
I got this recipe from an old friend who became a chef for a local grocery store. They make this soup around St. Patrick's day at the grocery store & we always loved it. Yay, now we can have it more than once a year! I hope you enjoy it as much as we do!
Provided by Darcys Diner
Categories St. Patrick's Day
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Saute in butter the onion, carrots & celery until just tender. Add the flour, 1/2 of the beer, then the 1/2 & 1/2 in small amounts. Add the rest of the beer, and the potatoes. Simmer gently until potatoes are tender. Enjoy!
Nutrition Facts : Calories 461.1, Fat 31.9, SaturatedFat 19.8, Cholesterol 99.7, Sodium 156.6, Carbohydrate 33.3, Fiber 2.2, Sugar 2.9, Protein 10.1
IRISH SAINT PATRICK'S SOUP
Make and share this Irish Saint Patrick's Soup recipe from Food.com.
Provided by Olha7397
Categories European
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and sauté vegetables for 8 to 10 minutes until soft and translucent.
- Wash spinach, pick of tough stems and chop finely. Add potatoes, onions, mushrooms and spinach to stock. Season with salt and pepper and 1/4 teaspoon ground cloves. Add 1/2 cup Irish oatmeal. Simmer for 20 minutes.
- Serve with heavy cream floating on top.
- Serves 4-6.
- The Irish Heritage Cookbook.
Nutrition Facts : Calories 294.8, Fat 15.6, SaturatedFat 8.3, Cholesterol 37.7, Sodium 519.2, Carbohydrate 28.6, Fiber 4.8, Sugar 5.9, Protein 12.5
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