Irish Farmhouse Vegetable Soup

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
Serves:
Units:

ingredients

directions

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