Irish Vegetable Soup Food

IRISH ROOT SOUP

Irish Root Soup image

A hearty potato soup that goes great with soda bread and an Irish stout.

Provided by Erin Roberts

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup butter
1 large yellow onion, chopped
2 leeks, white and pale-green parts only, rinsed and coarsely chopped
4 cloves garlic, smashed
1 stalk celery, cut into chunks
4 cups vegetable stock
5 potatoes, peeled and cubed
1 cup vegetable stock
1 ¼ cups sliced baby carrots
3 tablespoons chopped green onion
¾ cup heavy cream
salt and ground black pepper to taste
6 tablespoons shredded Cheddar cheese

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.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 45.8 g, Cholesterol 69.8 mg, Fat 22.2 g, Fiber 6.6 g, Protein 8.3 g, SaturatedFat 13.5 g, Sodium 544.3 mg, Sugar 7.6 g

SIMPLE IRISH VEGETABLE SOUP

Simple Irish Vegetable Soup image

It seems every house in Ireland has a pot of this soup on the boil. Each family with it's own recipe. It is cheap, delicious and filling. I devised this version through trial and error, but it is always a favourite with anyone i serve it to. You can replace the chicken stock with vegetable stock to serve as vegetarian. This is not set in stone, so adjust as you see fit.

Provided by angelina ballerina

Categories Vegetable

Time 1h15m

Yield 6-7 serving(s)

Number Of Ingredients 14

Ingredients

3 good size carrots (chopped)
2 leeks (roughly chopped, green and white)
1 stalk celery, plus any leaves on bunch (chopped)
1 bunch roughly chopped parsley
4 -5 chicken stock cubes
3 -4 vegetable bouillon cubes
1 -2 teaspoon ground thyme
1 teaspoon ground sage
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1 cup broken pasta
salt and pepper
water
boiled potato, , about 1.5 each person (, about 1.5 each person)

Steps:

Place carrots, leek, parsley, celery and soup mix (optional) in stock or soup pot.
Cover with cold water just so all veg are floating.
Bring to boil, and add stock cubes, and spices.
Simmer until vegetables are very soft.
Taste and season, adjust flavour as per your taste.
If adding pasta, do this now and boil until pasta is well cooked.
Serve with potatoes in warm bowls.
Whole boiled potatoes are traditionally placed in soup at time of serving.

Nutrition Facts : Calories 99.9, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.4, Sodium 803, Carbohydrate 20.4, Fiber 2.3, Sugar 3.2, Protein 3.5

IRISH FARMHOUSE VEGETABLE SOUP

Irish Farmhouse Vegetable Soup image

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. This will make 3/4 gallon soup, enough for 12 8 oz servings. NOTE: "White chicken stock" is made by using unroasted chicken bones. If using store-bought chicken stock, use a low sodium variety and be careful when seasoning -- you don't want an overly salty broth.

Provided by Gandalf The White

Categories Chowders

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

2 rutabagas, diced
2 turnips, diced
2 carrots, diced
2 white onions, diced
3/4 bunch celery, diced
2 leeks, diced and washed
2 tablespoons cornstarch
2 tablespoons water
3/4 gallon white chicken stock (see NOTE above)
2 bay leaves
1 1/2 lbs barley
4 tablespoons olive oil
1/4 lb chicken base
3/4 tablespoon onion powder
1/2 bunch fresh parsley, chopped
1/2 bunch scallion, diced (green onion)
1 tablespoon salt (to taste)
1 tablespoon pepper (to taste)

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.

Nutrition Facts : Calories 370.6, Fat 8.9, SaturatedFat 1.7, Cholesterol 7.2, Sodium 1041.3, Carbohydrate 60.1, Fiber 12, Sugar 7.8, Protein 14.4