Irish Farmhouse Vegetable Soup

Submitted by Gandalf The White

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 18
• Serves: 12

ingredients

• 2 rutabagas, diced
• 2 turnips, diced
• 2 carrots, diced
• 2 white onions, diced
• 3⁄4 bunch celery, diced
• 2 leeks, diced and washed
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3⁄4 gallon white chicken stock (see NOTE above)
• 2 bay leaves
• 1 1⁄2 lbs barley
• 4 tablespoons olive oil
• 1⁄4 lb chicken base
• 3⁄4 tablespoon onion powder
• 1⁄2 bunch fresh parsley, chopped
• 1⁄2 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.