Pride Of Irish Soup Recipes

IRISH ONION SOUP

Steps:

• Place potatoes on a baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake at 425° for 20-25 minutes or until tender., Meanwhile, in a Dutch oven, saute onions in butter until tender. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add the mushrooms, sunflower kernels, rosemary, pepper and remaining salt. Cook 8-10 minutes longer or until mushrooms are tender. Stir in the broth, beer, brown sugar and potatoes; heat through., Place bread slices on a baking sheet; top with cheeses. Broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately.

PRIDE OF ERIN SOUP

Steps:

• Place cabbage in large bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain well. Pat dry with paper towels. Cut cabbage into thin shreds.
• Melt butter in heavy large saucepan over low heat. Add onion; sauté until tender but not brown, about 10 minutes. Add cabbage and potato, stir 5 minutes. Stir in mace. Add flour, stir 2 minutes. Gradually mix in milk and broth. Bring mixture to boil, stirring frequently. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Cool slightly.
• Puree soup in batches in blender until smooth. Return soup to same saucepan. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.

PRIDE OF IRISH SOUP

Steps:

• Cut away the hard stalk of the cabbage, chop coarsely and set aside.
• Melt butter over low heat; add onions and simmer until tender but do not brown.
• Add cabbage and potato; stir over low heat. Add mace.
• Stir in the flour to coat all ingredients, but do not brown.
• Add milk and chicken broth; bring to a boil.
• Reduce heat and simmer for 20 minutes or until vegetables are tender.
• Transfer soup mixture to blender or use your immersion blender to whip soup until smooth.
• Return to pan; reheat; add salt and pepper to taste.
• If soup is too thick, add small amounts of milk until you reach desired consistency.
• Serve with a spoonful of whipped cream on each serving.
• Sprinkle parsley and grated cheese on top of the cream.