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    You are in: Home / Recipes / Irish Farmhouse Vegetable Soup Recipe
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    Irish Farmhouse Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Irish Farmhouse Vegetable Soup

    Serving Size: 1 (486 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 370.5
     
    Calories from Fat 80
    21%
    Total Fat 8.9 g
    13%
    Saturated Fat 1.7 g
    8%
    Cholesterol 7.2 mg
    2%
    Sodium 1041.2 mg
    43%
    Total Carbohydrate 60.0 g
    20%
    Dietary Fiber 11.9 g
    47%
    Sugars 7.8 g
    31%
    Protein 14.4 g
    28%

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