Pride Of Irish Soup Recipes

POTA BRATA (IRISH FLAG SOUP)

Steps:

• Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.
• Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.
• Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.

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.

PRIDE OF ERIN SOUP

Steps:

• Place cabbage in large bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain well. Pat dry with paper towels. Cut cabbage into thin shreds.
• Melt butter in heavy large saucepan over low heat. Add onion; sauté until tender but not brown, about 10 minutes. Add cabbage and potato, stir 5 minutes. Stir in mace. Add flour, stir 2 minutes. Gradually mix in milk and broth. Bring mixture to boil, stirring frequently. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Cool slightly.
• Puree soup in batches in blender until smooth. Return soup to same saucepan. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.

POOR IRISH SOUP

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.

PRIDE OF ERIN SOUP-IRISH

Steps:

• Quarter the cabbage, cutting away and discarding the core.
• Cover with boiling water and let stand for five minutes.
• Drain and pat dry and shred. Set aside.
• In a heavy pan over low heat, melt the butter and simmer the chopped onion until tender without browning. Add the cabbage and potato.
• and stir over low heat. Add mace. Stir in the flour to coat.
• all ingredients, but do not brown.
• Add the liquids, bring to a boil, and simmer for 20 minutes or until vegetables are tender. Mash soup with a potato masher or an immersion blender until nearly smooth.
• Reheat and add the salt and pepper to taste. If it seems to thick, add a bit of hot milk. Serve with a scoop of whipped cream and a sprinkling of parsley and cheese on top.