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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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 Vegetable Stock recipe. Ingredients:
4 tablespoons unsalted kerrygold irish butter |
1 small onion, chopped |
2 leeks, washed and sliced (white part only) |
2 parsnips, peeled and sliced |
2 medium potatoes, peeled and cut into 1-inch pieces |
2 carrots, peeled and sliced |
4 cups homemade vegetable stock or 4 cups low sodium vegetable broth |
2/3 cup half-and-half |
3 tablespoons fresh flat-leaf parsley, minced |
salt & freshly ground black pepper |
Directions:
1. In a stockpot over medium heat, melt the butter.
2. Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
3. Add the parsnips, potatoes, carrots and Vegetable Stock or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
4. Remove from the heat and let cool for 10 minutes.
5. Working in batches, transfer the soup to a food processor or blender and puree until smooth.
6. Your immersion blender can also be used.
7. Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
8. Simmer until heated through.
9. Ladle the soup into swallow bowls and enjoy.
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