Irish Vegan Farmhouse Soup Food

IRISH VEGAN FARMHOUSE SOUP

Steps:

• Prepare the vegetable stock(I use already prepared, or use storebought).
• Prepare all the vegetables, washing, peeling and cutting in small cubes.
• Place the barley in a medium sauce pan.
• Add 1 1/2 - 2 cups of the vegetable stock and bring to a boil. Once boiling, turn down to a simmer and cook the barley until it begins to become soft.
• Meanwhile, heat the olive oil in a large soup pot.
• Add the diced vegetables and begin to sweat the vegetables, stirring as needed to keep them from scorching.
• As they begin to soften, add the vegetables stock to a level of about 1 inch above the vegetables.
• Add the bay leaves and cook on a medium heat until the vegetables begin to soften.
• Using 1 more cup of the prepared vegetable stock (or water) make a slurry of the flour, cornstarch and liquid.
• When the vegetables have become soft, add the cooked barley.
• If more liquid is needed for the soup, add the rest of the vegetable stock, or water.
• Add the flour/cornstarch mixture (be sure to stir it well first). The soup will become slightly opaque and thicker.
• Season to taste with salt and pepper.
• Garnish with the chopped parsley and spring onions if using.
• Serve hot with a nice whole grain bread.

FARMHOUSE VEGETABLE SOUP

Steps:

• In a stockpot over medium heat, melt the butter.
• Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
• Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
• Remove from the heat and let cool for 10 minutes.
• Working in batches, transfer the soup to a food processor or blender and puree until smooth.
• Your immersion blender can also be used.
• Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
• Simmer until heated through.
• Ladle the soup into swallow bowls and enjoy.

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.