Poor Irish Soup Recipes

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POOR IRISH SOUP



Poor Irish Soup image

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

4 cups chicken stock
1 ham hock
3 cups shredded cabbage
2 cups thinly sliced potatoes
1 teaspoon cream or milk
salt and pepper to taste

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

IRISH PUB SOUP (FROM 365 EASY ONE DISH MEALS)



Irish Pub Soup (From 365 Easy One Dish Meals) image

Make and share this Irish Pub Soup (From 365 Easy One Dish Meals) recipe from Food.com.

Provided by Dantana

Categories     European

Time 2h

Yield 8 Bowls of soup, 8 serving(s)

Number Of Ingredients 13

1 lb bacon, cut into 1-inch strips
2 large carrots, peeled and sliced
1/2 cup chopped celery top
2 large leeks, washed and thinly sliced (white and tender green parts)
4 lbs russet potatoes, peeled and cut into 1-inch chunks
2 (14 1/2 ounce) cans beef broth
6 cups water
12 ounces ale
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper, ground
2 cups cheddar cheese
1/2 cup chopped parsley

Steps:

  • In a 6 quart saucepan, brown bacon over medium heat until crisp, 10 to 15 minutes. Remove and discard all but 2 T of the fat.
  • In same pan, combine carrots, celery tops, leeks, potatoes, broth and water. Cover and heat to boiling over high heat. Reduce heat to medium, cover and cood 35-40 minutes until all vegetables are soft.
  • Reduce heat to low, using an electric immersion blender or hand mixer (on medium speed) beat together all ingredients until smooth, about 5 minutes. Discard any debris that collects on beaters.
  • Stir in ale, salt, nutmeg and pepper. Cover and cook over low heat 5 minutes. Just before serving stir in cheese and parsley.

Nutrition Facts : Calories 598.2, Fat 35.5, SaturatedFat 14.7, Cholesterol 68.2, Sodium 1365.4, Carbohydrate 47.4, Fiber 6.2, Sugar 3.8, Protein 20.2

PRIDE OF IRISH SOUP



Pride of Irish Soup image

This recipe was posted for ZWT II and the source is www.elook.org. I picked this dish because soups served with crusty bread are very popular starter courses for Icelandic dinner parties and welcome fare on cold nights. I love the name of this soup and it would be so good served with smoked Icelandic lamb meat. Dare I also mention that my Mother's maiden name was Sullivan and my father's last name was Ryan! So I'm an Irish Colleen born in the U.S., half-raised on Czech food, who developed a fondness for Tex-Mex fare, and eventually moved to Iceland. Now that's a real culinary cultural exchange program of epic proportion! :-) ... PLS NOTE: In response to reviewer comments, I amended this recipe to make the preparation easier and clearer.

Provided by twissis

Categories     Vegetable

Time 50m

Yield 8 7 oz servings, 8 serving(s)

Number Of Ingredients 11

1 lb green cabbage
2 tablespoons butter
3 tablespoons onions (chopped)
1/4 cup potato (raw & chopped)
1/2 teaspoon ground mace
2 tablespoons all-purpose flour
2 1/2 cups milk
2 1/2 cups chicken broth
1/4 cup heavy cream (whipped)
2 tablespoons fresh parsley (chopped)
2 tablespoons parmesan cheese (grated)

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.

POOR IRISH SOUP



Poor Irish Soup image

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     Soup

Time 45m

Yield 4

Number Of Ingredients 6

4 cups chicken stock
1 ham hock
3 cups shredded cabbage
2 cups thinly sliced potatoes
1 teaspoon cream or milk
salt and pepper to taste

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

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