Best Irish Root Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

IRISH ROOT SOUP



Irish Root Soup image

A hearty potato soup that goes great with soda bread and an Irish stout.

Provided by Erin Roberts

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

¼ cup butter
1 large yellow onion, chopped
2 leeks, white and pale-green parts only, rinsed and coarsely chopped
4 cloves garlic, smashed
1 stalk celery, cut into chunks
4 cups vegetable stock
5 potatoes, peeled and cubed
1 cup vegetable stock
1 ¼ cups sliced baby carrots
3 tablespoons chopped green onion
¾ cup heavy cream
salt and ground black pepper to taste
6 tablespoons shredded Cheddar cheese

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.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 45.8 g, Cholesterol 69.8 mg, Fat 22.2 g, Fiber 6.6 g, Protein 8.3 g, SaturatedFat 13.5 g, Sodium 544.3 mg, Sugar 7.6 g

IRISH ROOT SOUP



Irish Root Soup image

Saving this to try. From the local paper. This makes 6 dinner sized servings. Cook time includes roasting the potatoes.

Provided by WI Cheesehead

Categories     Yam/Sweet Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 tablespoon butter
2 lbs carrots, peeled and sliced
2 leeks, sliced (white part only)
6 garlic cloves, peeled and chopped
2 lbs sweet potatoes, cut in half and oven-roasted (see note)
4 cups chicken stock
2 cups whipping cream
1 pinch salt
1 pinch white pepper
2 tablespoons sugar

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.

Nutrition Facts : Calories 619.3, Fat 38.2, SaturatedFat 20.7, Cholesterol 118.6, Sodium 492.8, Carbohydrate 62.2, Fiber 9.4, Sugar 21.2, Protein 10.1

IRISH ROOT VEGETABLE AND SQUASH SOUP RECIPE



Irish Root Vegetable and Squash Soup Recipe image

Provided by Maudie30

Number Of Ingredients 13

1 large onion chopped
3 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 sticks celery, chopped
1 small sweet potato, peeled and chopped
1/2 butternut or similar squash, peeled and chopped
2.5 oz orange lentils, rinsed under running cold water
1 oz grams butter
2 pts vegetable stock
1/2 red chili, de-seeded and chopped
1 inch piece fresh root ginger, peeled and chopped
1 tablespoon chopped fresh thyme
2 tablespoons cream

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



Irish Root Soup image

My friend mentioned having a wonderful Irish Root soup so I searched until I found this one. I simplified the directions a bit to make it quicker!!

Provided by Carolyn Haas

Categories     Other Soups

Time 1h20m

Number Of Ingredients 13

1/4 c butter
1 large onion, chopped
1-2 leek, white and light green parts cleaned and chopped
4 clove garlic, smashed
1 stalk(s) celery, cut into chunks
4 c stock
5 potatoes, peeled and chopped
1 c vegetable stock
1 1/4 c baby carrots, sliced
3 Tbsp green onion, chopped
3/4 c heavy cream (can try 1/2 and 1/2)
salt and pepper to taste
6 Tbsp cheddar cheese, shredded

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



IRISH ROOT SOUP image

Categories     Carrot     Cheese     Potato     Soup/Stew

Number Of Ingredients 11

1/4 cup butter
1 large yellow onion, chopped
2 leeks, white and pale-green parts only, rinsed and coarsely chopped
4 cloves garlic, smashed
1 stalk celery, cut into chunks
5 cups (divided) vegetable stock
5 potatoes, peeled and cubed
1 1/4 cups baby carrots, sliced
3 tablespoons green onion, chopped
3/4 cup heavy cream, salt and ground black pepper to taste
6 tablespoons (optional) Cheddar cheese, shredded

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



COUNTY CLARE IRISH ROOT SOUP image

Categories     Potato

Yield 4 bowls

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon butter
2 pounds carrots, peeled and sliced
2 leeks (white part only), sliced
6 cloves garlic, peeled and chopped
2 pounds sweet potatoes, peeled, halved,
boiled and oven-roasted (see note)
4 cups vegetable stock
2 cups whipping cream plus whipped cream for garnish
Pinch of salt
Pinch of white pepper
2 tablespoons granulated sugar

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.

Related Topics