Irish Root Soup Food

IRISH ROOT SOUP

Steps:

• Heat oil and butter in large, heavy saucepan over medium heat.
• Add carrots, leeks, garlic and sweet potatoes and sauté until leeks are translucent, about 8 minutes.
• Add chicken stock and whipping cream.
• Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
• Puree soup in blender and return to same saucepan.
• Add salt, pepper and sugar and taste and adjust seasonings.
• Stir soup over medium heat until heated through.
• Ladle into bowls and top with whipped cream, if desired.
• Note: Parboil potatoes, then oven-roast by placing potatoes on cookie sheet in 350°F oven for about 30 minutes, or until brown.

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.

ROOT VEGETABLE SOUP

Steps:

• Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks. Heat the olive oil in a large soup pot. Add the onion and cook until softened but not browned, about 5 minutes. Add the carrot, and cook for 5 minutes, and then add the remaining vegetables at 5 minute intervals, adjusting the heat as necessary so the vegetables don't brown. When all the vegetables are soft, add the chicken stock. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the soup has come together; it should have a thick consistency. Garnish each bowl with the chile powder and more olive oil.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

HEARTY ROOT VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Stir in the broth, potatoes, turnip, carrot, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add cabbage; simmer, uncovered, for 10 minutes.

IRISH FARMHOUSE VEGETABLE SOUP

Steps:

• Dice all the vegetables and mix, then set aside.
• Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
• In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
• Heat a large saute pan, then add the olive oil and keep on medium heat.
• When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper.
• Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
• When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
• Continue to stir -- the soup should become thick.
• Garnish with parsley & scallions, then serve.

CELERY ROOT SOUP

Steps:

• In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
• Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
• Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
• To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.