how do you make a perfect irish vegetable soup?

Question

i usually just use whatever i have but i need more hal[p now, gotta make it for others!!

Answer 1

You hafta be in Ireland. Its the totally pure vegetables straight from farm to table that make it the best on earth

Answer 2

Colcannon Soup

2 tsp Butter
2 x Leeks, trimmed and chopped
4 cup Diced cabbage
3 x Baking potatoes, peeled and
Diced
4 cup Chicken stock
1 cup Milk
1 x salt and Pepper to taste
6 x Green onions, sliced

Heat butter in a dutch oven. Add leeks; cook gently until just wilted. Add cabbage and combine well. Cook a few minutes. Add potatoes and stock. Bring to the boil. Simmer for 20 minutes,or until potatoes are very tender. With potato masher, gently mash some of the potatoes, so that the soup thickens. Stir in milk.
Season with salt and pepper. Add green onions and cook 1 minute further.

Answer 3

900g (2lb) Potatoes, peeled and diced
900ml (1½ pint) Chicken or Vegetable Stock
300ml (½ pint) Cream or Cream and Milk
85g (3oz) Smoked Bacon
2 Medium Carrots, diced
6 tsp Butter
1 Leek, cut lengthways, sliced
1 Onion, diced
1 Spring Onion, cut into strips
¼ Head Celeriac, diced
Pinch Ground Nutmeg
Salt and Pepper to taste
Croutons

Heat 4 tablespoons of butter in a heavy saucepan
Saute the potatoes, celeriac and carrots.
Cover with the stock, bring to boil and simmer for 40 minutes.
Puree half the soup by passing it through a sieve or liquidising in a food processor and return to the saucepan.
Combine with the puree and the rest of the soup.
Heat the remainder of the butter in a frying pan.
Saute the leek and onion lightly and add to soup.
Add the cream, season with nutmeg, salt and pepper and cook for five more minutes.
Dice the bacon and fry until golden and crispy.
Serve the soup with croutons, diced bacon and spring onion sprinkled on top

Answer 4

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
1/4 cup dry potato flakes
1 pinch salt and pepper to taste
1 cup water, or as needed
DIRECTIONS
Place the carrots, potatoes, parsnip, turnip, leek and onion into a large saucepan. Fill with enough water to cover. Bring to a boil and cook until the vegetables are tender. Drain off water and puree vegetables in a blender or using a stick blender.
Return the puree to the saucepan and stir in water to reach your desired thickness. Heat to a simmer and season with salt and pepper. Serve and enjoy.

Answer 5

Old fashioned vegetable soup
3 Tablespoons Irish butter
1 onion
2 large carrots, diced
3 stalks celery, diced
1 (28 once) can whole peeled tomatoes
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried parley
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 quarts beef broth


In a a large pot over a medium heat, belt the butter.
Cook the onion carrot and celery until onion is translucent.
Stir in tomatoes with their juice, salt ,pepper, parsley, soy sauce, Worcestershire and paprika.
Pour in beef broth. Bring to the boil, then reduce heat and simmer for 30 minutes, until vegetables are tender and flavors are well blend

Answer 6

my mum used to cook mincemeat with onions, and then add diced carrots, swede and potatoes, lastly she would make gravy from scratch and add it, although as she got older she would use gravy granules. This would be her Irish Stew, she would then do two things, she would take all the solid from the leftovers and add a pastry crust, this would be her Irish Pie, she would boil and add minced cabbage to the liquid this would be her Irish Soup, this way we got 3-4 meals from the same large pot of stew, not sure if this is the authentic recipe though, but all were delicious.

Answer 7

Irish Beef Stew

"I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor."
Original recipe yield: 8 servings
if you go to allrecipies.com, you can change the yield and you can also convert to metric.

good luck !


PREP TIME 30 Min
COOK TIME 6 Hrs
READY IN 6 Hrs 30 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
1 tablespoon cold water
1 tablespoon cornstarch
DIRECTIONS
Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Answer 8

cut what ever vegetables you have into bite size cubes. You must have potatoes, turnips, a hand full of pearled barley and add a bottle of Guinness to the broth. season only with salt and pepper. Serve with Irish soda bread cut in to chunks.

Answer 9

Get perfect Irish vegetables, in Ireland, and cook til' the little lepricorns' come home.

Answer 10

Find a nice plump irish man pop him in a large pot with veg and cook on a low heat for approx 4hrs