Irish Farmhouse Soup for St. Patrick's Day
Here's a vegetarian adaption of Clare Connery's Irish Farmhouse Broth from In An Irish Country Kitchen.
In addition to the leeks, potatoes, and carrots, Connery's recipe adds heartiness with split green peas, red lentils, and pearl barley. Her recipe calls for broth made with meat and is simmered for 2-3 hours. My adaption uses vegetable broth and takes less than an hour to prepare.
Although the ingredients are humble, this soup was truly delicious! I loved the hearty mix of legumes and I'm really loving using leeks in place of onions and garlic. I used Kerrygold Irish butter to cook the leeks - the aroma was amazing! And you use the white and green parts of the leek for this recipe.
Other suggestions for St Patrick's Day follow the recipe. Enjoy!
Irish Farmhouse Soup:
(adapted from Clare Connery's In An Irish Country Kitchen)
1 tbsp Kerrygold Irish butter (salted)
2 medium leeks
4 buttercream potatoes, scrubbed
2 carrots, sliced (and halved if large)
1 Quart (32 fl oz) Vegetable Broth
water, as needed
1/2 cup split green peas
1/4 cup red lentils
1/4 cup pearl barley
salt and pepper
To clean the leeks, remove the outer layer of skin and cut off the coarse tops and the roots. Slice the leeks in quarters lengthwise leaving the very top part intact. Put then leeks in a bowl of water and let them soak for a few minutes. Swish them around to loosen any trapped grit. Remove from water and slice.
Melt the butter in a heavy bottomed saucepan over medium low heat. Add the leeks and cook for 3 minutes. Add the potatoes and carrots, and a pinch of salt, cover, and cook for 4-5 minutes. Remove the cover and add the vegetable broth, split green peas, red lentils, and pearl barley. Bring to a boil, then turn down to a simmer. Add salt and pepper. Simmer until green split peas are just tender (about 30 minutes). Adjust seasoning and serve.
Other suggestions for St. Patrick's Day:
Cheddar & Chive Buttermilk Scones
Vegetarian Pot Pies
Irish Buttermilk Scones
Irish Chocolate Whiskey Cakes