Farmhouse Vegetable Soup Recipes
FARMHOUSE VEGETABLE SOUP
Vegetable soup is a staple of Irish home kitchens and pubs. At the Derg Inn, an acclaimed pub in the historic village of Terryglass, in County Tipperary, the chef uses as much Tipperary-grown produce as possible. Even the butter is produced by a local cooperative in nearby Nenagh. From 'The Irish Pub Cookbook' by Margaret M. Johnson I found the Kerrygold Irish butter at Costco. Here is their Recipe #476612 recipe.
Provided by Charlotte J
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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