Donal's Irish farmhouse vegetable soup
Ingredients: 2 tbsp olive oil 25g unsalted butter 1 large onion, sliced 2 garlic cloves, sliced 2 celery sticks, thinly sliced 2 leeks, sliced 1 large carrot, peeled and chopped 1 large parsnip, peeled and chopped 400g floury potatoes, diced 600ml vegetable stock 120g frozen peas Good drizzle of double (heavy) cream Good grating of fresh nutmeg Sea salt and freshly ground black pepper; Continue reading Old Time Irish Vegetable Soup
by Food Ireland
Ingredients:
- 2 tbsp olive oil
- 25g unsalted butter
- 1 large onion, sliced
- 2 garlic cloves, sliced
- 2 celery sticks, thinly sliced
- 2 leeks, sliced
- 1 large carrot, peeled and chopped
- 1 large parsnip, peeled and chopped
- 400g floury potatoes, diced
- 600ml vegetable stock
- 120g frozen peas
- Good drizzle of double (heavy) cream
- Good grating of fresh nutmeg
- Sea salt and freshly ground black pepper
Method:
- Heat the oil and butter in a large pan. Add the onion, garlic, carrots, celery and leeks and cook for 10 minutes until softened down. Season well.
- Add the rest of the veggies and cook for a few minutes more, then pour in the stock. Season well and bring to the boil, then reduce to a simmer and cook gently for 20 minutes until the veggies are all tender, adding the peas for the last few minutes. Spoon out one-third of the veggies with a slotted spoon and set aside.
- Blitz the rest of the soup with a stick blender until smooth, then remove from the heat. Stir in the reserved whole veggies.
- To make the croutons, heat the oil and butter with the rosemary sprigs in a large pan. When hot, add the cubes of bread, toss well then cook for 5-6 minutes until golden and crisp on all sides. Season with sea salt.
- Add the cream to the soup and a good grating of nutmeg and serve with the rosemary croutons.
Source: RTE Recipes - Donal Skeehan
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