Irish Farmhouse Vegetable Soup

Gandalf The White's Note:

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. This will make 3/4 gallon soup, enough for 12 8 oz servings. NOTE: "White chicken stock" is made by using unroasted chicken bones. If using store-bought chicken stock, use a low sodium variety and be careful when seasoning -- you don't want an overly salty broth.

• Total Time: 1 hrs 5 mins
• Prep Time: 30 mins
• Cook Time: 35 mins

Ingredients:

Servings: 12

• 2 rutabagas , diced
• 2 turnips , diced
• 2 carrots , diced
• 2 white onions , diced
• ¾ bunch celery , diced
• 2 leeks , diced and washed
• 2 tablespoons cornstarch
• 2 tablespoons water
• ¾ gallon white chicken stock (see NOTE above)
• 2 bay leaves
• 1 ½ lbs barley
• 4 tablespoons olive oil
• ¼ lb chicken base
• ¾ tablespoon onion powder
• ½ bunch fresh parsley , chopped
• ½ bunch scallion , diced (green onion)
• 1 tablespoon salt (to taste)
• 1 tablespoon pepper (to taste)

Directions:

1. Dice all the vegetables and mix, then set aside.
2. Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
3. In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
4. Heat a large saute pan, then add the olive oil and keep on medium heat.
5. When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper.
6. Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
7. When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
8. Continue to stir -- the soup should become thick.
9. Garnish with parsley & scallions, then serve.