Last but not least the soup! This soup is pureed, so there are zero chunks of anything. My friend, Leslie, has been to Ireland and is partially Irish. She told me this is how it is done in Ireland. Pureed soup. Works for me.
The soup was ok, but Leslie and I agreed we should add more spices next time, it was a bit bland. I don’t know what those spices would be, but it definitely needed some kind of kick.
Irish Carrot Potato Soup
My friend Leslie found this recipe. It is adapted from Cooks.com.
- 4 tbsp. butter
- 1 med. onion, chopped
- 1 clove garlic, crushed
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 med. potatoes, chopped
- 15 oz. chicken broth
- 1 c. milk (add a little more if you want a thinner soup)
- 1/2 tsp. salt
- 1/2 tsp. thyme
- 1/2 tsp garlic powder
- 1/4 tsp. pepper
1. Cook onion, garlic, celery and carrots in butter in large saucepan about 5 minutes. Stir in potatoes, chicken broth and thyme. Simmer 30 minutes or until potatoes are tender.
2. Puree with an emolsion blender. If you do not have an emolsion blender, put soup in blender in batches until all has been pureed. Return to pan. Add milk, garlic powder, salt and pepper.