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
TOMATO AND BASIL SOUP WITH JAMESON IRISH WHISKEY
This is a wonderful soup that creates a blissful combination of aromatic delights while it simmers. Serve with some crusty bread, and enjoy!
Provided by ElvisPresley99
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Add Whiskey and Cream, and let simmer 10 minutes, working the tomatoes with a spoon to break them up in the mixture.
Nutrition Facts : Calories 526.7, Fat 34.9, SaturatedFat 14.1, Cholesterol 69.3, Sodium 1717.3, Carbohydrate 31, Fiber 5.7, Sugar 15.7, Protein 9.8
IRISH TOMATO SOUP
I found this in a cookbook from Neiman Marcus (Pure & Simple) at garage sale. This is by-far the BEST summer/fall fresh veggies-from-your-garden soup I have ever tried! Hope u enjoy too.
Provided by Amber Tembreull
Categories Cream Soups
Number Of Ingredients 9
Steps:
- 1. Melt butter in soup/dutch pot. Add onions & carrots , cook 5 miniutes. Add potaotes, stir briefly. Add chicken broth.
- 2. At this point, you can do the extra work of blanching & removing skins on the tomatoes but I find it is not worth it. I roughly chop the tomatoes & add, skin & all.
- 3. Simmer 1 hour. **This is the point you can cool & freeze if you would like to. Once milk is added in the next step, it will NOT freeze well**
- 4. Add basil, salt & pepper & milk. Heat 5 minutes & enjoy!
IRISH BLUE CHEESE AND TOMATO SOUP
This is sooo great! I got it from the website Soupchick.com and it is a winner. The tomatoes are roasted and the blue cheese is melted into the soup so every bite you get a bit of the tang. Crispy bacon on top completes the perfect soup!!
Provided by CaliforniaJan
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425. Rub a bit of olive oil on your hands and coat each of the tomato halves. place them cut side down on a rimmed baking sheet. Roast the tomatoes in the oven for 30 to 40 minutes. Remove from the oven and chop the tomatoes roughly in a food processor or by hand.
- In the bottom of your soup pot cook the bacon over low heat until it's crisp. Remove to a plate and cover with a paper towel. Reserve a tablespoon of the bacon fat to cook the vegetables.
- Add the onion, celery and carrots to the soup pot and cook stirring occasionally for 1 - 2 minutes, until the onion is translucent. Stir in the flour and mix well until it's completely incorporated with the veggies in the pot. Pour in the heated stock and stir well until the stock thickens slightly and the vegetables are soft.
- Crumble the cheese into the pot and add the chopped tomatoes. Bring the soup to a boil stirring to help melt the cheese. Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Or let the soup cool slightly and process in batches in a blender or food processor; then return the soup to the pot.). Cook until the soup is hot but not yet at the simmer.
- Roughly chop the bacon.Serve the soup in individual bowls,, topped with bacon. Sprinkle the black pepper and chopped parsley if desired.
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