Best Irish Root Soup Recipes

IRISH ROOT SOUP

Steps:

• Melt 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.

IRISH ROOT SOUP

Steps:

• Heat oil and butter in large, heavy saucepan over medium heat.
• Add carrots, leeks, garlic and sweet potatoes and sauté until leeks are translucent, about 8 minutes.
• Add chicken stock and whipping cream.
• Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
• Puree soup in blender and return to same saucepan.
• Add salt, pepper and sugar and taste and adjust seasonings.
• Stir soup over medium heat until heated through.
• Ladle into bowls and top with whipped cream, if desired.
• Note: Parboil potatoes, then oven-roast by placing potatoes on cookie sheet in 350°F oven for about 30 minutes, or until brown.

IRISH ROOT VEGETABLE AND SQUASH SOUP RECIPE

Steps:

• On a low heat, cook the onions in the butter in a large heavy bottom saucepan until they have started to soften and turn opaque in color, about 8-10 minutes. Add the vegetables, along with the chili and ginger, and cover with the stock, (you may need a little extra stock depending on the size and shape of your saucepan), ideally all your vegetables should be totally immersed with about 2 inches extra stock. Simmer the soup until the vegetables are fully cooked. Then, immediately add the well-rinsed lentils, bringing back to a simmer and cooking for a further 8-10 minutes by which stage the lentils should have burst and are cooked. Remove from the heat, add the freshly chopped thyme and liquidize until smooth, you may need to thin out with a little bit of extra stock, a couple of tablespoons of cream is also a lovely addition for a slightly richer texture and flavor.

IRISH ROOT SOUP

Steps:

• 1. Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, carrots and celery in the melted butter until tender, about 10 minutes.
• 2. Pour 5 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.
• 3. Set aside 1 cup of vegetable mixture. Use immersion blender in the stockpot to puree the rest. Return saved mixture to pot.
• 4. 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.

IRISH ROOT SOUP

Steps:

• Melt 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.

COUNTY CLARE IRISH ROOT SOUP

Steps:

• 1. Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, leeks, garlic and sweet potatoes. Sauté until leeks are translucent, about 8 minutes. 2. Add stock and cream. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes. 3. Puree soup in batches in blender. Return soup to same saucepan. Add salt, pepper and sugar. Taste and adjust seasonings. 4. Stir soup over medium heat until heated through. Ladle into bowls and top with whipped cream. 5. NOTE: Boil potatoes about 10 minutes, then oven-roast by placing potatoes on cookie sheet in 350 degree F oven about 30 minutes, or until browned and tender.