Northern Ireland Soup Recipes

Steps:

• .In a large soup pot over medium-high heat combine chicken broth, butter, celery, potatoes, scallions, and pepper.
• Bring to a boil and then reduce heat and simmer for 20 minutes, or until potatoes are tender.
• .In a small bowl dissolve cornstarch in the water, and slowly stir into the soup. Simmer for 3 minutes.
• Add the cream or half and half slowly while stirring the soup.
• Once combined, simmer for 1 minute then turn off heat and serve.

Steps:

• In large pan, heat the oil and add the leeks, celery, onion and garlic.
• Saute over medium heat, until the vegetables are soft.
• Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
• Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
• Add the cream and herbs and return to a light simmer, stirring occasionally.
• Remove the soup from the heat and let sit a few minutes before serving.
• Serve with warm bread.

Steps:

• 1. Add the stock to a large saucepan. Add the minced garlic. Rinse the dried soup mix and add to the stock. Bring to the boil and simmer for 45 minutes.
• 2. Add chopped vegetables. Cook until vegetables are tender. NOTE: carrots, leeks, celery, parsley, sweet potato, etc.
• 3. Season to taste.

Steps:

• Melt the butter in a large stock pot.
• Add the onion, celery and carrot and stir to coat with the melted butter.
• Cook for about 2 minutes until the onion is beginning to soften.
• Stir in the flour and cook gently for 1 minute more, stirring constantly.
• Pour in the chicken stock, bring to a boil, and cover.
• Reduce the heat and simmer for 30 minutes until the vegetables are tender.
• Stir in the oatmeal and chopped spinach and cook for 15 minutes, stirring occasionally.
• Stir in the cream and season well with salt and pepper.
• Serve hot, garnished with chopped fresh parsley.