Irish Vegan Farmhouse Soup Recipes

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IRISH VEGAN FARMHOUSE SOUP



Irish Vegan Farmhouse Soup image

This is a simple down to earth soup, filled with wholesome good vegetables and flavor. I use Recipe#397862 for the broth, or you can buy premade broth. You can sub in your favorite veggies. From Vegelicious.

Provided by Sharon123

Categories     Potato

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 15

1 large onion, peeled and cubed
1 rutabaga, peeled and cubed (if you don't have, use 1-2 stalks celery, sliced)
1 -2 carrot, peeled and cubed
1 -2 potato, peeled and cubed (or 1 to 2 small turnips, peeled and cubed)
1 parsnip, peeled and cubed (if you don't have, use another carrot)
1 leek, washed and sliced
3/4 cup barley
2 bay leaves
1/2 bunch parsley, chopped
1 -2 spring onion, sliced for optional garnish (or 4-5 scallions)
5 -6 cups vegetable stock
2 tablespoons olive oil
1 tablespoon flour
1 tablespoon cornstarch
salt and pepper

Steps:

  • Prepare the vegetable stock(I use already prepared, or use storebought).
  • Prepare all the vegetables, washing, peeling and cutting in small cubes.
  • Place the barley in a medium sauce pan.
  • Add 1 1/2 - 2 cups of the vegetable stock and bring to a boil. Once boiling, turn down to a simmer and cook the barley until it begins to become soft.
  • Meanwhile, heat the olive oil in a large soup pot.
  • Add the diced vegetables and begin to sweat the vegetables, stirring as needed to keep them from scorching.
  • As they begin to soften, add the vegetables stock to a level of about 1 inch above the vegetables.
  • Add the bay leaves and cook on a medium heat until the vegetables begin to soften.
  • Using 1 more cup of the prepared vegetable stock (or water) make a slurry of the flour, cornstarch and liquid.
  • When the vegetables have become soft, add the cooked barley.
  • If more liquid is needed for the soup, add the rest of the vegetable stock, or water.
  • Add the flour/cornstarch mixture (be sure to stir it well first). The soup will become slightly opaque and thicker.
  • Season to taste with salt and pepper.
  • Garnish with the chopped parsley and spring onions if using.
  • Serve hot with a nice whole grain bread.

Nutrition Facts : Calories 308.8, Fat 8, SaturatedFat 1.2, Sodium 44.8, Carbohydrate 54.3, Fiber 11.2, Sugar 9.4, Protein 7.7

IRISH FARMHOUSE VEGETABLE SOUP



Irish Farmhouse Vegetable Soup image

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

2 rutabagas, diced
2 turnips, diced
2 carrots, diced
2 white onions, diced
3/4 bunch celery, diced
2 leeks, diced and washed
2 tablespoons cornstarch
2 tablespoons water
3/4 gallon white chicken stock (see NOTE above)
2 bay leaves
1 1/2 lbs barley
4 tablespoons olive oil
1/4 lb chicken base
3/4 tablespoon onion powder
1/2 bunch fresh parsley, chopped
1/2 bunch scallion, diced (green onion)
1 tablespoon salt (to taste)
1 tablespoon pepper (to taste)

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

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