Irish Vegetable Soup Recipe

Origin: Irish      Period: Traditional

Ingredients:

3 carrots, chopped
3 large potatoes, peeled and cubed
1 parsnip, peeled and diced
1 turnip, peeled and diced
1 leek, sliced
1/2 onion, chopped
1/2 tsp dried thyme
1 tsp freshly-chopped parsley
1/2 tsp dried sage, crumbled
salt and black pepper, to taste

Irish Vegetable Soup Preparation:

Method:

Add the vegetables to a large saucepan or stock pot and fill with just enough water to cover. Bring to a boil, reduce to a simmer and season with the herbs and salt and black pepper.

Continue cooking until the vegetables are tender (about 35 minutes). Drain the vegetables (retain the stock), allow to cool then transfer half to a blender. Add a little of the stock and purée until smooth. Add to a pan along with the remaining vegetables and add just enough of the stock to bring the soup to your desired thickness. Bring to a simmer, adjust the seasoning and serve.

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