Irish Vegetable Soup Recipes

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.

Steps:

• Place 4 tablespoons of Kerry Gold unsalted butter in a large pot and sauté 1 small onion, sliced leeks (white part only) and garlic cloves. Do not let them brown. Add parsnips, carrots, potatoes and chicken stock. Let them cook for 25-30 minutes covered. Add 3 tablespoons of finely cut flat leaf (Italian) parsley, salt, pepper, thyme and sage. Puree in batches and return to pot. Add half and half. Reheat and serve.

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.

Steps:

• Place carrots, leek, parsley, celery and soup mix (optional) in stock or soup pot.
• Cover with cold water just so all veg are floating.
• Bring to boil, and add stock cubes, and spices.
• Simmer until vegetables are very soft.
• Taste and season, adjust flavour as per your taste.
• If adding pasta, do this now and boil until pasta is well cooked.
• Serve with potatoes in warm bowls.
• Whole boiled potatoes are traditionally placed in soup at time of serving.