IRISH ROOT SOUP
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
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
VEGETABLE SOUP - IRISH STYLE
A thick vegetarian soup made from a selection of fresh vegetables. Suitable for any time of the year but designed for an Irish winter!
Provided by COLMRYAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 45.2 g, Fat 0.4 g, Fiber 7 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 53.5 mg, Sugar 5.8 g
PRIDE OF IOWA COOKIES
Make and share this Pride of Iowa Cookies recipe from Food.com.
Provided by CAMom49
Categories Dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Cream oleo and sugars until fluffy.
- Beat in eggs.
- Sift flour with baking soda, baking powder and salt.
- Stir flour mixture into creamed mixture.
- Add vanilla extract.
- Mix in coconut, nuts and rolled oats until uniformly blended.
- Roll into 1 1/4 inch balls and space 2-inches apart on lightly greased baking sheets.
- Using your fingers, flatten balls into patties about 1/4" thick, evening up ragged edges.
- Bake in 375°F oven 8-10 minutes or until pale golden brown.
- Remove to wire rack to cool.
Nutrition Facts : Calories 124.2, Fat 5.7, SaturatedFat 1.4, Cholesterol 8.8, Sodium 99.2, Carbohydrate 17, Fiber 0.8, Sugar 9.4, Protein 1.9
PRIDE OF IRISH SOUP
This recipe was posted for ZWT II and the source is www.elook.org. I picked this dish because soups served with crusty bread are very popular starter courses for Icelandic dinner parties and welcome fare on cold nights. I love the name of this soup and it would be so good served with smoked Icelandic lamb meat. Dare I also mention that my Mother's maiden name was Sullivan and my father's last name was Ryan! So I'm an Irish Colleen born in the U.S., half-raised on Czech food, who developed a fondness for Tex-Mex fare, and eventually moved to Iceland. Now that's a real culinary cultural exchange program of epic proportion! :-) ... PLS NOTE: In response to reviewer comments, I amended this recipe to make the preparation easier and clearer.
Provided by twissis
Categories Vegetable
Time 50m
Yield 8 7 oz servings, 8 serving(s)
Number Of Ingredients 11
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
Provided by Jinx Morgan
Categories Soup/Stew Milk/Cream Blender Dairy Potato Vegetable St. Patrick's Day Winter Cabbage Bon Appétit
Yield Serves 6
Number Of Ingredients 11
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.
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- Melt the butter in a large saucepan, add the onions and cook over medium heat for about 10 minutes. Or until the onions are translucent.
- Add the potatoes, stock, salt, pepper, thyme and bay leaf. Bring to the boil then reduce the heat slightly and bring to a fast simmer. Cook for about 15 to 20 minutes or until the potatoes are cooked through.
- Fish out the bay leaf and any stalks from the thyme then add the milk. Check the seasoning now. Cook for a minute or two. Using a handheld blender, blend the soup until it is smooth.
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