Saturday, July 16, 2011
A couple years ago, my husband and I went on a great trip to Ireland. Ireland is probably not really known for its food, but it is known for its soups, especially those involving potatoes, which are a pretty traditional irish food going way back for historical reasons. Anyhow, while in Ireland, we tasted a few pretty delicious soups (my favorite being the Guinness stew at the brewery in Dublin), and I picked up a small book of Irish soups and breads. I've tried a couple from this book and they are all excellent. Here's the delicious potato leek soup we made last week.
Potato Leek Soup (from Irish Soups and Breads)
1 1/2 pounds leeks (I used three extremely large leeks)
3 medium potatoes
3 sticks celery
2 large cloves of garlic, chopped
4 T butter
5 1/2 cups low sodium chicken stock
salt and pepper to taste
my additions - bit of parmesan cheese and paprika
Peel and chop the potatoes into cubes, and chop the garlic finely. Clean the leeks and the celery well, and chop those too. Melt the butter in a large saucepan and add all of these vegetables to the melted butter. Cook gently for about ten minutes on medium heat, not allowing the potatoes to burn. I used a mixture of 1/2 olive oil and half butter instead of all butter, and that worked out well too. Add 3/4 of the stock and simmer until the potatoes are cooked, about 15 minutes. Puree the soup in batches in the blender and add the rest of the stock.
To serve, I topped with croutons, a bit of parmesan cheese, diced scallions and a pinch of paprika. It was a pretty perfect Irish soup!