Northern Ireland Soup Recipes
YELLOW BROTH
This is one of many versions of this famous Northern Irish soup, which is both thickened with, and given its flavor by, oatmeal. It's the perfect soup to serve on a really cold winter's day, garnished with chopped fresh parsley. From my favorite soup cookbook "400 Soups".
Provided by kitty.rock
Categories Grains
Time 1h5m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large stock pot.
- Add the onion, celery and carrot and stir to coat with the melted butter.
- Cook for about 2 minutes until the onion is beginning to soften.
- Stir in the flour and cook gently for 1 minute more, stirring constantly.
- Pour in the chicken stock, bring to a boil, and cover.
- Reduce the heat and simmer for 30 minutes until the vegetables are tender.
- Stir in the oatmeal and chopped spinach and cook for 15 minutes, stirring occasionally.
- Stir in the cream and season well with salt and pepper.
- Serve hot, garnished with chopped fresh parsley.
Nutrition Facts : Calories 231.4, Fat 11.8, SaturatedFat 6.2, Cholesterol 32.3, Sodium 407.6, Carbohydrate 23.1, Fiber 2.3, Sugar 5.8, Protein 8.8
POOR IRISH SOUP
I invented this soup when all I had was a cabbage and potatoes. It's very basic and is flexible to your tastes.
Provided by SStephan
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the stock, ham hock, and cabbage in a large stockpot; bring to a boil. Reduce heat to low; cover and cook until the potatoes are soft, about 30 minutes. Carefully separate the meat from the bone of the ham hock and dispose of the bone, adding the meat back to the soup. Stir in the cream; season with salt and pepper.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 17.6 g, Cholesterol 36.4 mg, Fat 11.7 g, Fiber 3.1 g, Protein 11.4 g, SaturatedFat 4.2 g, Sodium 727.7 mg, Sugar 2.8 g
NORTHERN IRELAND POTATO SOUP
I actually got this recipe in my home-ec class in high school. My BF (and my ex-BF) loved this soup so much! It is perfect for cold fall days, and makes enough to warm up a family. So creamy! You can sub half and half for the heavy cream to save on calories, but the soup doesn't come out as thick so I just try to eat healthy the rest of the day to make up for it :)
Provided by Sarah L.
Categories Potato
Time 44m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- .In a large soup pot over medium-high heat combine chicken broth, butter, celery, potatoes, scallions, and pepper.
- Bring to a boil and then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- .In a small bowl dissolve cornstarch in the water, and slowly stir into the soup. Simmer for 3 minutes.
- Add the cream or half and half slowly while stirring the soup.
- Once combined, simmer for 1 minute then turn off heat and serve.
Nutrition Facts : Calories 677.8, Fat 51.3, SaturatedFat 31.5, Cholesterol 178.3, Sodium 787, Carbohydrate 45.7, Fiber 5.7, Sugar 3.4, Protein 11.7
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