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Colcannon Soup
1 ½ cups water
2 (13 ¾-oz.) cans no-salt-added chicken broth
3 cups (about 1 ¼ lbs.) peeled, coarsely chopped baking potato
5 cups coarsely shredded cabbage
1 cup chopped onion
½ cup 2 percent milk
½ tsp. salt
¼ tsp. pepper
1/3 cup nonfat sour cream
Bring water and broth to boil in large Dutch oven. Add potatoes. Cover, reduce heat and simmer 20 minutes. Add cabbage and onion; cover and simmer 30 minutes or until tender. Remove from heat. Stir in the milk.
Place one-third of cabbage in blender; cover and process till smooth. Place in bowl. Repeat with remaining cabbage mixture. Return puree to pot; add salt and pepper. Cook over low heat till completely heated. Ladle soup into bowls; top with sour cream.
Makes about 2 ½ quarts; serves 8. |
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Irish Oatmeal Soup
4 Tbsp (60g) butter or margarine
1 cup (240g) raw potatoes, diced
1/2 cup (120g) sliced onions
1 cup (240g) sliced mushrooms
1lb (454g) spinach
4 cups (1000mL) chicken stock
1/4 tsp (1g) ground cloves
1/2 cup (120g) Irish oatmeal
Salt and pepper to season
Whipping cream (heavy table cream)
In a skillet or pan, melt the butter over a low heat. Add diced potatoes, mushrooms and sliced onions and fry until soft.
Wash spinach. Remove stalks and tough stems and chop finely.
Transfer carrots and onions, mushrooms and spinach to a saucepan and add the stock, salt and pepper (to taste), cloves and diced potatoes. Stir in the Irish oatmeal and simmer for 20 minutes. Purée in a blender or food processor.
Serve in open soup dishes with 1 tsp (4mL) of whipped cream floating in the center. |
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Irish Root Soup Recipe 2 T. olive oil
1 T. butter
2 lbs. carrots, peeled and sliced
2 leeks (white part only) sliced
6 cloves garlic, peeled and chopped
2 lbs. sweet potatoes, cut in half and oven-roasted (see note)
4 C. chicken stock
2 C. whipping cream plus whipped cream for garnish
pinch of salt
pinch of white pepper
2 T. sugar
Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, leeks, garlic and sweet potatoes. Saute until leeks are translucent, about 8 minutes. Add stock and cream. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
Puree soup in batches in blender. Return soup to same saucepan. Add salt, pepper and sugar. Taste and adjust seasonings. Stir soup over medium heat until heated through. Ladle into bowls and top with whipped cream. Makes 6 dinner servings.
Note: Parboil potatoes, then oven-roast by placing potatoes on cookie sheet in 350°F. oven about 30 minutes, or until brown. |
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Pride of Erin Soup
1 green cabbage (about 1 lb.)
2 tbsp. butter
3 tbsp. chopped onion
1/4 cup chopped raw potato
1/2 tbsp. ground mace
2 tbsp. all-purpose flour
2 1/2 cups milk
2 1/2 chicken bouillon
salt and pepper
1 cup heavy cream, whipped
2 tsp. fresh parsley, chopped
2 tbsp. grated parmesan cheese
Quarter the cabbage, cutting away and discarding the core. Cover with boiling water and let stand for five minutes. Drain and pat dry and shred. Set aside. In a heavy pan over low heat, melt the butter and simmer the chopped onion until tender without browning. Add the cabbage and potato and stir over low heat. Add mace. Stir in the flour to coat all ingredients, but do not brown. Add the liquids, bring to a boil, and simmer for 20 minutes or until vegetables are tender. Dump in the blender and blend until almost smooth, but still a little lumpy/ Reheat and add the salt and pepper to taste. If it seems to thick, add a bit of milk.
Serve with a scoop of whipped cream and a sprinkling of parsley and cheese on top. |
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Reuben Soup Recipe 1/2 large onion, diced
2 ribs celery, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 T. butter
2 T. flour
1 bay leaf
3 C. beef stock
3 C. chicken stock
6 oz. corned beef (thinly sliced)
8 oz. Swiss cheese, shredded
1 C. sauerkraut
2 oz. roux (melt 4 T. butter, mix in 1 T. flour
1 pint half-and-half cream, scalded
1 cup pumpernickel or rye bread croutons
8 slices Swiss cheese
Combine onion, celery, bell pepper and butter in 4-quart saucepan and cook until vegetables are softened, about 10 minutes. Add flour and cook 5 minutes, stirring occasionally. Add bay leaf and stocks. Bring to boil, reduce heat and simmer.
Cut corned beef into julienne strips and add to soup. Add cheese and stir slowly until completely melted. Add sauerkraut. Gradually add roux and let soup simmer 30 minutes. Add scalded half-and-half. Remove bay leaf.
Ladle soup into bowls and top with croutons. Top each serving with a slice of cheese. Makes 8 servings. |
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Saint Patrick's Soup Recipe 4 T. butter
1 C. diced raw potatoes
1/2 C. sliced onions
1 C. sliced mushrooms
1 lb. of spinach
4 C. chicken stock
1/4 t. ground cloves
1/2 C. Irish oatmeal
salt and pepper to season
whipped cream
Melt the butter over a low heat in a skillet or pan. Add diced potatoes, mushrooms and sliced onions and fry until soft.
Wash spinach. Remove stalks and tough stems and chop finely.
Transfer carrots and onions, mushrooms and spinach to a saucepan and add the stock, salt and pepper (to taste), cloves and diced potatoes. Stir in Irish Oatmeal and simmer for 20 minutes. Puree in blender or food processor.
Serve into open soup dishes with a teaspoon of whipped cream floating in centre. |
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Aunt Lil's Smoky Bacon and Potato Soup
5 ounces smoked streaky bacon
1¼ cups finely chopped onions
2 tablespoons butter
2 tablespoons oil
1 pound 2 ounces potatoes
2 cups homemade chicken stock
Salt and freshly ground pepper
2 cups milk
1 tablespoon chopped parsley
Remove the rind from the bacon and keep aside. Chop the smoky bacon and onions finely.
Melt the butter and oil in a saucepan, add bacon and cook for a few minutes, then add onions; cover and sweat on a gentle heat until soft but not colored.
Add the bacon rind to the stock. Peel the potatoes and chop very finely, add to the saucepan and stir until it becomes quite thick and sticky.
Season with salt and pepper (very little salt). Keep on stirring and add the milk slowly. Boil until the potatoes are soft; they will disintegrate into a puree.
Remove the bacon rind, add the chopped parsley, taste and serve, add more chicken stock or milk if the soup is too thick.
Yield: Serves 6
Source: Lil Kelleghan, Kilkenny, Ireland |
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St. Pat's Day Baked Cheddar-Scallion Soup Recipe 4 T. unsalted butter, divided
1 1/2 lbs. onions, peeled and thinly sliced
1 1/2 C. dry white wine
3 T. all-purpose flour
9 C. homemade chicken stock or low-sodium chicken broth
Bouquet garni: 2 fresh parsley sprigs, 1 thyme sprig and 1 bay leaf tied together in a cheesecloth bag
3/4 t. salt
freshly ground black pepper to taste
1 egg yolk
7 T. half-and-half
2 3/4 C. grated cheddar cheese
2 C. thinly sliced scallions (green onions)
12 slices day-old baguette, toasted
In a medium saucepan, melt 2 tablespoons butter on medium heat and saute the onions until soft, about 5 minutes. Add wine and cook at a low boil until wine has almost evaporated, about 8 to 10 minutes.
In a large saucepan over medium-low heat, melt the remaining 2 tablespoons butter. Add flour and cook, stirring constantly, 2 minutes. Let cool slightly, then whisk in the stock or broth and cook 5 minutes. Stir in the onions and bouquet garni. Simmer gently 30 minutes. Season with salt and pepper. (At this point, the soup may be pureed in a blender or food processor to make a smooth, thicker soup. Remove bouquet garni first.)
To serve, preheat oven to 400°F. Place 4 to 6 individual ovenproof bowls on a baking sheet. In a small bowl, whisk the egg yolk and half-and-half together; stir 2 tablespoons of this into each bowl. Divide half the cheese and half the scallions among the bowls. Ladle in the hot soup and float 2 slices toasted baguette on each serving. Top with the remaining scallions and cheese. Bake for about 5 minutes, or until bubbling and crusty on top. Serve at once.
From "The Irish Heritage Cookbook" by Margaret M. Johnson. |
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Welsh Leek and Potato Soup Recipe 1 rasher (strip) of bacon
2 T. butter
1 lb. potatoes
2 large leeks
1/2 C. stock, such as chicken
Salt and pepper
1/2 C. milk
2 T. chopped parsley
Grated cheese, such as cheddar Cut up bacon and fry in butter in large, deep skillet or saucepan. Peel and cut up potatoes. Clean and cut up leeks. Add vegetables to pan and saute 5 minutes. Stir in stock and add salt and pepper to taste. Cover pan and simmer over low heat 30 minutes, until vegetables are tender. Add milk and reheat, but do not boil, to prevent milk from curdling. Add parsley. Serve with grated cheese. Makes 4 servings.
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