Irish Garlic Soup Food

GUINNESS AND ONION SOUP WITH IRISH CHEDDAR CROUTON

Steps:

• Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
• Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
• Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

VEGETABLE SOUP - IRISH STYLE

Steps:

• Place the carrots, potatoes, parsnip, turnip, leek and onion into a large saucepan. Fill with enough water to cover. Bring to a boil and cook until the vegetables are tender. Drain off water and puree vegetables in a blender or using a stick blender.
• Return the puree to the saucepan and stir in water to reach your desired thickness. Heat to a simmer and season with salt and pepper. Serve and enjoy.

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.

30 TRADITIONAL IRISH FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Irish dish in 30 minutes or less!

IRISH COLCANNON SOUP

Steps:

• Prepare the leeks: Cut the root end from the leek and discard. Cut off the dark green tops and reserve to use for another purpose. With the remaining white and light green piece, cut down the leek lengthwise, into two parts. With each part, slice into thin slices. Place into a fine-mesh strainer and using your fingers, separate the leek slices into individual pieces, then rinse well with cold water. Set aside to drain until needed. You will need one or two leeks, depending on their size.
• Prepare the cabbage: Cut cabbage into quarters and remove the core. With each quarter, slice into thin slices, and then in half again if necessary, into thin slices no longer than 2 inches long. Remove any tough pieces. You will only need about 1/2 a head of cabbage. Set aside until needed.
• In a large pot, over medium heat, cook the bacon until crisp, about 5 minutes. Remove bacon to a paper-towel lined bowl, leaving the rendered fat in the pot and the heat on under the pot.
• Add the onions, leeks and cabbage to the pot and cook, stirring regularly, over medium heat until the vegetables are tender, about 10 minutes. Add the garlic and cook, stirring, an additional 30 seconds or so. Stir in the flour and cook, stirring, for 1 minute.
• Add the chicken broth and potatoes and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes. If soup seems like it doesn't have enough liquid, add a bit more chicken broth.
• When potatoes are tender, remove pot from heat and stir in heavy cream. Taste, season with salt and pepper, as needed. Spoon soup into bowls and garnish with bacon and green onion.

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.

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.