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.
FARMHOUSE SOUP
This soup freezes well. time does not inclued 1 hour soaking of the chickpeas and chilling time to skim the fat.
Provided by Sonya01
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the chickpeas and half the water in a saucepan over medium-high heat. Bring to the boil. Cook, covered, for 1 minute. Set aside for 1 hr to soak.
- Drain chickpeas. Return to pan with the remaining water. Bring to the boil over medium-high heat. Add veal, onion, rosemary, bay leaves and parsley, and reduce heat to medium-low. Simmer, covered, for 1 1/2 hours Discard rosemary bay leaves and parsley. Set aside to cool completely. Place in the fridge to chill.
- Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred.
- Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan.
- Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender.
- Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp.
- Ladle among the serving bowls and serve.
CHICKEN VEGGIE SOUP
Steps:
- Heat the olive oil in a large pot over medium heat. Add the chicken, quinoa, celery, carrots, sweet potato, onion, Yukon gold potato and some salt and pepper to the pot. Top with the Beef Bone Broth and bring to a simmer. Cover and cook until the vegetables are tender and the chicken and quinoa are cooked through, 12 to 15 minutes. Stir in the oregano, thyme, sage and kale and cook until the kale is tender, another 3 minutes.
- Preheat the oven to 450 degrees F.
- Rinse the beef bones thoroughly with cold water, then pat dry and put on a baking sheet. Add the tomato paste, carrots, celery, garlic and onion and mix with the bones. Roast until the bones char, about 20 minutes.
- Transfer the bones and veggies to a slow cooker. Add the peppercorns, thyme and bay leaves. Cover with water and cook on high for 6 hours.
- Strain the broth through a colander into a bowl (discard the bones and vegetables).
Nutrition Facts : Calories 179, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 212 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 15 grams, Sugar 2 grams
CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)
I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.
Provided by jbr319
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
- Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g
IRISH FARMHOUSE VEGETABLE SOUP
This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. This will make 3/4 gallon soup, enough for 12 8 oz servings. NOTE: "White chicken stock" is made by using unroasted chicken bones. If using store-bought chicken stock, use a low sodium variety and be careful when seasoning -- you don't want an overly salty broth.
Provided by Gandalf The White
Categories Chowders
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Dice all the vegetables and mix, then set aside.
- Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
- In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
- Heat a large saute pan, then add the olive oil and keep on medium heat.
- When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper.
- Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
- When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
- Continue to stir -- the soup should become thick.
- Garnish with parsley & scallions, then serve.
Nutrition Facts : Calories 370.6, Fat 8.9, SaturatedFat 1.7, Cholesterol 7.2, Sodium 1041.3, Carbohydrate 60.1, Fiber 12, Sugar 7.8, Protein 14.4
FARMHOUSE HAM AND VEGETABLE CHOWDER
I found this soup really tastey with lots of bits of corn and ham. Great meal for one of those chilly night and a great use for left over ham. Tastes even better the next day.
Provided by PiceSeasGirl
Categories Chowders
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine soup, ham, corn, potato, bell pepper and thyme in slow-cooker; mix well.
- Cover; cook on LOW 6-8 Hours or on HIGH 3-4 hours.
- Stir in broccoli and milk. Cover; cook on HIGH 15 minutes or until broccoli is crisp-tender.
- Note: I added the milk early and bumped up the amount of milk to 1 Cup.
FARMHOUSE SOUP
Make and share this Farmhouse Soup recipe from Food.com.
Provided by Roxxy
Categories Pork
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Dice the carrots, and turnips and white portion of the leeks.
- Melt butter in a large pan. Put in the carrots, turnips, leeks and soften on low heat for 10minutes, stirring occasionally.
- Wash the bacon in cold water and put in a saucepan of water, bring to the boil and simmer for 10minutes on low heat, drain and set aside to cool.
- Finely shred the cabbage, and chop the bacon into cubes.
- Add stock and bacon and cabbage to the vegetables, salt and pepper to taste. Bring to the boil, reduce heat. Cover and simmer gently for about 1hour.
- Cap and string the beans, wash and cut into pieces about 4cm long. Chop the celery and cube the potatoes.
- About 20minutes before end of cooking time, add cubed potatoes and peas to soup and cook further until tender.
- Serve with croûtons (optional) and grated Gruyère Cheese.
HOMEMADE VEGETABLE SOUP
This is a quick and easy recipe for a delicious hearty vegetable soup, especially comforting on a cold winter's evening.
Provided by katgeorge68
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop all the vegetables and place in saucepan or pressure cooker and cover with water (not quite covererd if in a pressure cooker)
- Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
- Add bayleaf, 2 stock cubes, parsley, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
- Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes
More about "farmhouse vegetable soup recipes"
HEARTY FARMHOUSE VEGETABLE SOUP | DONAL SKEHAN | EAT …
From donalskehan.com
IRISH FARMHOUSE VEGETABLE SOUP - COOK AT HOME MOM
From cookathomemom.com
5/5 (1)Calories 138 per servingCategory Soup
IRISH STYLE FARMHOUSE VEGETABLE SOUP - JENNA KATE AT HOME
FARMHOUSE VEGETABLE SOUP - LAKSHMI'S COOKBOOK
From lakshmiscookbook.com
VEGETABLE SOUP RECIPE – THE FARMHOUSE GOURMET
From thefarmhousegourmet.com
FARMHOUSE SOUP - JULES OF THE KITCHEN
From julesofthekitchen.com
HOMEMADE VEGETABLE SOUP RECIPE - SUGAR MAPLE FARMHOUSE
From sugarmaplefarmhouse.com
FARMHOUSE VEGETABLE SOUP | RECIPE | RECIPES, VEGETABLE SOUP …
From pinterest.ca
WEEKEND RECIPE: FARMHOUSE VEGETABLE AND BARLEY SOUP - KCET
From kcet.org
THE VEGETABLE SOUP! IRISH FARMHOUSE VEGETABLE SOUP RECIPE!
From youtube.com
IRISH FARMHOUSE VEGETABLE SOUP | RECIPES, FOOD: SOUP, FOOD
From pinterest.ca
FARMHOUSE VEGETABLE SOUP - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
FARMHOUSE VEGETABLE BARLEY SOUP - SUNSET GOURMET
From sunsetgourmet.ca
FARMHOUSE VEGETABLE SOUP | TANT HILL FARM
From tanthillfarm.com
SOUPS - FARMHOUSE ON BOONE
From farmhouseonboone.com
VEGETABLE BEEF SOUP - WHOLESOME FARMHOUSE RECIPES
From wholesomefarmhouserecipes.com
THE VEGETABLE SOUP! IRISH FARMHOUSE VEGETABLE SOUP RECIPE!
From recipes.social
FARMHOUSE VEGETABLE SOUP - DIABETES IRELAND
From diabetes.ie
45 VEGETARIAN COMFORT FOOD RECIPES STRAIGHT FROM THE FARMHOUSE
From tasteofhome.com
IRISH FARMHOUSE VEGETABLE SOUP - TASTE IRELAND
From tasteireland.com.au
FARMHOUSE VEGETABLE SOUP RECIPE | SCHWARTZ
From schwartz.co.uk
FARMHOUSE VEGETABLE AND BARLEY SOUP - LACTO OVO VEGETARIAN …
From fooddiez.com
FARMHOUSE VEGETABLE AND BARLEY SOUP | COOK'S ILLUSTRATED
From cooksillustrated.com
FARMHOUSE VEGETABLE SOUP RECIPE BY FAST.COOK | IFOOD.TV
From ifood.tv
FARMHOUSE VEGETABLE SOUP - THE WASHINGTON POST
From washingtonpost.com
AWARD-WINNING VEGETABLE SOUP + BEANS - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
INSTANT POT ITALIAN VEGETABLE SOUP - THERESCIPES.INFO
From therecipes.info
DONAL'S IRISH FARMHOUSE VEGETABLE SOUP
From rte.ie
INSTANT POT VEGETABLE SOUP (ITALIAN FARMHOUSE)
From instantpoteats.com
THE VEGETABLE SOUP! IRISH FARMHOUSE VEGETABLE SOUP RECIPE!
From foodieslibrary.com
HOW TO MAKE AUTHENTIC FARMHOUSE SOUP? — FARM & ANIMALS
From farmandanimals.com
FARMHOUSE VEGETABLE SOUP - EASY GOOD EATS
From easygoodeats.com
VEGETABLE – FARMHOUSE COOK
From farmhousecook.com
FARMHOUSE VEGETABLE BARLEY SOUP MIX - SUNSET GOURMET
From sunsetgourmet.ca
FARMHOUSE VEGETABLE SOUP RECIPE | SAFEFOOD
From safefood.net
FARMHOUSE VEGETABLE SOUP | FOOD.COM | RECIPE | VEGETABLE SOUP, …
From pinterest.ca
FARMHOUSE VEGETABLE SOUP - GLUTEN FREE RECIPES
From fooddiez.com
FARMHOUSE VEGETABLE SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #soups-stews #potatoes #vegetables #european #heirloom-historical #irish #food-processor-blender #stove-top #dietary #low-sodium #low-calorie #low-carb #inexpensive #low-in-something #carrots #onions #equipment #small-appliance #from-scratch
You'll also love