1. Recipes

How to Make Irish Root Soup - A Step-by-Step Guide

Irish Root Soup is a traditional Irish dish that has been enjoyed for generations. This hearty and flavorful soup is made with a variety of root vegetables, giving it a rich and earthy flavor that is perfect for warming up on a cold day. The combination of carrots, parsnips, turnips, and potatoes, along with onions and garlic, creates a delicious and satisfying soup that is simple to make and full of wholesome ingredients.

Root vegetables have been a staple of Irish cuisine for centur...

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Ingredients

  • ¼ cup butter
  • 1 large yellow onion, chopped
  • 2 leeks, white and pale-green parts only, rinsed and coarsely chopped
  • 4 cloves garlic, smashed
  • 1 stalk celery, cut into chunks
  • 4 cups vegetable stock
  • 5 potatoes, peeled and cubed
  • 1 cup vegetable stock
  • 1 ¼ cups sliced baby carrots
  • 3 tablespoons chopped green onion
  • ¾ cup heavy cream
  • salt and ground black pepper to taste
  • 6 tablespoons shredded Cheddar cheese (Optional)

Information

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 20 mins
  • Servings: 6
  • Yield: 6 servings

  • Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
  • Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
  • Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
  • Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
  • Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
  • Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
  • Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
  • Season with salt and pepper; top with Cheddar cheese to serve.

    • Nutrition

    408 cal.

    • Total Fat: 22g
    • Saturated Fat: 14g
    • Cholesterol: 70mg
    • Sodium: 544mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 7g
    • Total Sugars: 8g
    • Protein: 8g
    • Vitamin C: 43mg
    • Calcium: 159mg
    • Iron: 3mg
    • Potassium: 964mg

    Categories

    Vegetable recipes
    Potato recipes
    Stock recipes
    Boil recipes