Emerald Isle Soup Recipes

Steps:

• For the sour mix: Combine the lemon juice and Simple Syrup in a glass and stir together.
• For the emerald isle: Fill a cocktail shaker halfway with ice. Add the vodka, rum, Irish whiskey, blue curacao, 3/4 ounce of the sour mix and the orange juice. Shake once and strain into a Collins glass filled with ice. Garnish with the lime wedge.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.

Steps:

• In a saucepan, cook onion and garlic in hot butter and olive oil over medium high heat 4 to 5 minutes or until onions are tender.
• Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.
• Bring to boil; reduce heat.
• Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.
• Transfer mixture to a blender and blend until smooth.
• Return to pan. Stir in milk. Heat through.
• Serve with croutons if desired.

Steps:

• 1. Saute the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil, cover and simmer until the broccoli is very tender, about 10 minutes.
• 2. Puree in a blender or with a stick blender until smooth and thick.
• 3. Stir in the heavy cream and blend well. Seasoning to taste and add nutmeg. Reheat if needed.
• 4. Freezing not recommended. Per serving: 204 calories; 19g fat; 5g Protein; 5g Carbohydrate; 2g Dietary fiber; 3g Net Carbs.