Irish Root Soup Recipes

IRISH COLCANNON SOUP

Steps:

• In a large pot, over medium heat, add the olive oil and onions. Cook until the onions are just cooked through - about 3-5 minutes.
• Stir in the garlic, leeks, cabbage, and kale. Continue to cook until the cabbage begins to wilt. This will take 7-8 minutes.
• Next, add the thyme, salt, and black pepper. Stir into the vegetables.
• Pour in the vegetable broth. Stir to combine. Place a lid on the pot and cook for 15 minutes.
• Add the potatoes and stir to combine. Place the lid back on the pot and cook for 20 minutes or until potatoes are cooked through.
• Once the potatoes are cooked, add in the green onions and the cream. Stir well to combine. Turn off the heat and allow soup to sit for 3-5 minutes.
• Serve immediately. Garnish with parsley or more green onions. (Optional.)

IRISH COLCANNON SOUP

Steps:

• Prepare the leeks: Cut the root end from the leek and discard. Cut off the dark green tops and reserve to use for another purpose. With the remaining white and light green piece, cut down the leek lengthwise, into two parts. With each part, slice into thin slices. Place into a fine-mesh strainer and using your fingers, separate the leek slices into individual pieces, then rinse well with cold water. Set aside to drain until needed. You will need one or two leeks, depending on their size.
• Prepare the cabbage: Cut cabbage into quarters and remove the core. With each quarter, slice into thin slices, and then in half again if necessary, into thin slices no longer than 2 inches long. Remove any tough pieces. You will only need about 1/2 a head of cabbage. Set aside until needed.
• In a large pot, over medium heat, cook the bacon until crisp, about 5 minutes. Remove bacon to a paper-towel lined bowl, leaving the rendered fat in the pot and the heat on under the pot.
• Add the onions, leeks and cabbage to the pot and cook, stirring regularly, over medium heat until the vegetables are tender, about 10 minutes. Add the garlic and cook, stirring, an additional 30 seconds or so. Stir in the flour and cook, stirring, for 1 minute.
• Add the chicken broth and potatoes and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes. If soup seems like it doesn't have enough liquid, add a bit more chicken broth.
• When potatoes are tender, remove pot from heat and stir in heavy cream. Taste, season with salt and pepper, as needed. Spoon soup into bowls and garnish with bacon and green onion.

IRISH ROOT SOUP

Steps:

• 1. Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, carrots and celery in the melted butter until tender, about 10 minutes.
• 2. Pour 5 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.
• 3. Set aside 1 cup of vegetable mixture. Use immersion blender in the stockpot to puree the rest. Return saved mixture to pot.
• 4. 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.

IRISH ROOT SOUP

Steps:

• Heat oil and butter in large, heavy saucepan over medium heat.
• Add carrots, leeks, garlic and sweet potatoes and sauté until leeks are translucent, about 8 minutes.
• Add chicken stock and whipping cream.
• Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
• Puree soup in blender and return to same saucepan.
• Add salt, pepper and sugar and taste and adjust seasonings.
• Stir soup over medium heat until heated through.
• Ladle into bowls and top with whipped cream, if desired.
• Note: Parboil potatoes, then oven-roast by placing potatoes on cookie sheet in 350°F oven for about 30 minutes, or until brown.