Irish Vegetable Soup

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Irish Vegetable Soup

St. Patrick’s Day is coming.
It’s the one day a year when all of us Americans show our Irish pride, claim to be Irish, and drink ourselves stupid. We all also eat a boat load of corned beef & cabbage, because you know that’s all they eat over there really.

 

Or not.

Ireland has long been known for their bland and simple food, but the truth is their food these days is anything but bland. They have some of the best dairy, in the world (in my opinion) and being and island their seafood is pretty amazing as well.

 

I was lucky enough to visit back in 2012 and loved it. One of my fondest memories from the trip was this simple soup. It was one of the best soups I have ever had, and I spent the next few years trying to find/create/ develop the recipe for it. The thing was that this soup was available around the country, nearly ever stop we made as we traveled from Dublin to the west coast then down to the southern shores and back up offered this soup, so I know that it is an unnoticed Irish tradition.

 

The soup is leaves a little to look at, but the flavor is amazing. It is smooth, creamy, and incredibly comforting; the type of thing that warms you heart and soul.

 

IRISH VEGETABLE SOUP

1 tbsp extra virgin olive oil

2 parsnips, peeled & cut into chunks

1 turnip, peeled & cut into chunks

1 carrot, peeled & cut into chunks

1 tbsp butter

1 onion, chopped fine

1 celery stalk, chopped

1 russet potato, peeled & cut into chunks

Pinch of curry

4 cups vegetable stock

½ cup cream

Salt & Pepper to taste

Preheat the oven to 400 degrees. Drizzle the parsnips, turnip, and carrot with oil and place in the oven for 25-30 minutes, until they have become soft, and caramelized. Remove from heat and set aside. In a large thick bottomed sauce pan melt the butter over medium high heat. Sauté the onions and celery until they have softened (3-4 minutes). Add the potato, curry and roasted veggies to the pan. Add the stock and bring to a boil, then reduce to a simmer and cover. Let it simmer for about 30 minutes, until the potatoes are soft, stirring occasionally. Using an immersion blender (or a stand blender in batches) puree the contents until smooth, then return to the pan and stir in the cream over low heat. Adjust seasonings and serve immediately.

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