Irish Root Soup
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Recipe Summary Irish Root Soup
A hearty potato soup that goes great with soda bread and an Irish stout.Ingredients | Indian Cucumber Root¼ cup butter1 large yellow onion, chopped2 leeks, white and pale-green parts only, rinsed and coarsely chopped4 cloves garlic, smashed1 stalk celery, cut into chunks4 cups vegetable stock5 potatoes, peeled and cubed1 cup vegetable stock1 ¼ cups sliced baby carrots3 tablespoons chopped green onion¾ cup heavy creamsalt and ground black pepper to taste6 tablespoons shredded Cheddar cheese (Optional)DirectionsMelt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.Pour 4 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.Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.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.Info | Indian Cucumber Rootprep:
10 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
TAG : Irish Root SoupSoups, Stews and Chili Recipes, Soup Recipes,
