Irish Farmhouse Vegetable Soup Recipes

FARMHOUSE VEGETABLE SOUP

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.

IRISH FARMHOUSE VEGETABLE SOUP

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.

IRISH FARMHOUSE SOUP

Steps:

• Chop all vegetables. Set aside.
• Add two cups of the vegetable broth/stock to a medium saucepan and add the pearl barley. Bring the broth to a boil, cover partially, and reduce heat to a simmer. Stirring occasionally, cook until the barley begins to soften (mine took 15 minutes; yours might take longer), then remove the pan from the hot burner and uncover the pan.
• While the barley is cooking, heat the 2 tablespoons of neutral oil in a large soup pot or dutch oven. Pat dry any vegetables you have soaking in water.
• Add all of the chopped vegetables to the oil: onion, celery, carrots, potatoes and leek. Stir the vegetables as they saute to keep them from browning or sticking to the pan. Cook and stir for 5 to 10 minutes or until the vegetables begin to soften. (They will finish cooking when broth is added.)
• Add 4 cups of vegetable broth to the soup pot or dutch oven. Add the cooked pearl barley and both bay leaves. If using fresh thyme or rosemary, add to the broth mixture at this time. Turn the heat up for a minute to bring the mixture to a boil, then partially cover and simmer until the vegetables are soft, 30 to 40 minutes. Remove both bay leaves and throw away.
• At this point, you can add the final 1 cup of vegetable broth to the soup, heat through, add salt and pepper, and serve as is. Or you can thicken it a tiny bit with the instructions below.
• Stir the tablespoon of cornstarch into the last cup of the vegetable broth until it is smooth and thoroughly dissolved. Pour this cornstarch mixture into the soup, stirring the soup as you pour. Continue to stir for 2 or 3 minutes, until the soup thickens and is heated through.
• Add salt and pepper to taste. Top with chopped green onions or fresh parsley for garnish. Serve hot with your favorite crackers or bread.