Northern Ireland Soup Recipes

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NORTHERN IRELAND POTATO SOUP



Northern Ireland Potato Soup image

I actually got this recipe in my home-ec class in high school. My BF (and my ex-BF) loved this soup so much! It is perfect for cold fall days, and makes enough to warm up a family. So creamy! You can sub half and half for the heavy cream to save on calories, but the soup doesn't come out as thick so I just try to eat healthy the rest of the day to make up for it :)

Provided by Sarah L.

Categories     Potato

Time 44m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (14 ounce) cans chicken broth
2 tablespoons butter
2 celery ribs, chopped
4 medium potatoes, diced
1 cup chopped scallion
1/4 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon water
1 pint heavy cream (or half and half)

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.

Nutrition Facts : Calories 677.8, Fat 51.3, SaturatedFat 31.5, Cholesterol 178.3, Sodium 787, Carbohydrate 45.7, Fiber 5.7, Sugar 3.4, Protein 11.7

NORTHERN IRELAND SOUP



Northern Ireland Soup image

Serve with fresh soda bread and cheeses.

Provided by Mikekey *

Categories     Vegetable Soup

Time 1h40m

Number Of Ingredients 5

6 1/2 c vegetable or chicken stock
1 clove garlic, peeled and minced
1/2 c dried soup mix (lentils/split peas/barley)
2 c mixed fresh vegetables, chopped (see note)
salt and pepper, to taste

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.

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