Prep 20 mins
Cook 35 mins
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 Vegetable Stock recipe.
- 59.16 ml 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
- 946.36 ml homemade vegetable stock or 946.36 ml low sodium vegetable broth
- 158.51 ml half-and-half
- 44.37 ml fresh flat-leaf parsley, minced
- salt & freshly ground black pepper
- 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.
Very nice soup recipe. I loved the veggies. I would omit the parsnips next time, due to personal preference. I might also prefer this soup chunkier, so perhaps only partially blending. Thank you for posting. The taste was yummy! Made for ZWT8 Great Britain