FARMHOUSE VEGETABLE SOUP

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Farmhouse Vegetable Soup image

Vegetable soup is a staple of Irish home kitchens and pubs. At the Derg Inn, an acclaimed pub in the historic village of Terryglass, in County Tipperary, the chef uses as much Tipperary-grown produce as possible. Even the butter is produced by a local cooperative in nearby Nenagh. From 'The Irish Pub Cookbook' by Margaret M. Johnson I found the Kerrygold Irish butter at Costco. Here is their Recipe #476612 recipe.

Provided by Charlotte J

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 tablespoons unsalted kerrygold irish butter
1 small onion, chopped
2 leeks, washed and sliced (white part only)
2 parsnips, peeled and sliced
2 medium potatoes, peeled and cut into 1-inch pieces
2 carrots, peeled and sliced
4 cups homemade vegetable stock or 4 cups low sodium vegetable broth
2/3 cup half-and-half
3 tablespoons fresh flat-leaf parsley, minced
salt & freshly ground black pepper

Steps:

  • In a stockpot over medium heat, melt the butter.
  • Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
  • Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
  • Remove from the heat and let cool for 10 minutes.
  • Working in batches, transfer the soup to a food processor or blender and puree until smooth.
  • Your immersion blender can also be used.
  • Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
  • Simmer until heated through.
  • Ladle the soup into swallow bowls and enjoy.

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