Soup du St. Patty’s Day

Written by foodthusiast on Mar 11, 2010 in Holiday Recipes Soup St. Patrick's Day -

Put down those appetizers…the soup’s on! Although I may not particularly plan on soup prior to eating my corned beef and cabbage, I can assure you that the winters are long enough to warrant a nice hot pot of soup most of the time.  Cooking soup warms and adds fragrance to your home, not to mention adding warmth to your soul. Find that soup stock pot now and start your favorite brew tonight.

Luck of the Irish Kettle Soup

Pull from the pantry:

2 T butter
1 1/2 C white onion, chopped
1 C celery, chopped
2 garlic cloves, minced
8 C chicken broth
1 1/2 C carrots, chopped
4 C cabbage, coarsely chopped
1 bay leaf
1 t parsley flakes
1/2 t thyme
1/4 t pepper
2 1/2 C cooked corned beef, chopped
1 (14.5 oz.) diced tomatoes with juice
1/4 t salt

Melt the butter in a soup pot placed over medium heat.Add chopped onion and celery. Coat with the heated butter and cook 8 minutes, stiring often or until the vegetables are tender. Add in the garlic and cook for an additional minute.

Pour in the chicken broth and add the chopped carrots and cabbage, then stir in the bay leaf, parsley, thyme and pepper.

Bring the soup to a steady boil and reduce the heat to medium low and cover. Allow the soup to simmer 45 minutes, stirring occasionally.

Up the heat to medium then stir in the corned beef. When the soup begins to boil again add the diced tomatoes. After the soup has returned to a steady boil reduce the heat again to medium low and cook uncovered for 15 minutes.

Add salt to taste.

Serves:  8

Corned beef was originally substituted by the Irish Americans for bacon in the late 1800′s.  Many believe that eating corned beef with cabbage on St. Patrick’s Day brings good luck throughout the year.

End of the Rainbow Golden Soup

Pull from the pantry:

2 T butter
1 onion, chopped
4 carrots, sliced
2 potatoes, peeled and diced
1 garlic clove, minced
4 C vegetable or chicken broth
1 C of milk
1/4 t salt
1/4 t pepper

Melt butter over medium heat then add the onion and stir, cooking for 5 minutes or just until soft.

Add the carrots, potatoes and garlic stirring often cook for 3 minutes. Pour in the broth and cover to bring it to a brisk boil.

Once boiling, reduce heat to low and simmer 30 minutes or until the vegetables are tender then remove the pot from the heat and use a slotted spoon to remove a quarter of the carrot slices to add back in later.

Puree the soup in the blender adding a little at a time until it is smooth. Once all the soup has been pureed return it to the pot.
Stir the milk into the pureed soup until well combined.

Place soup back on stove over low heat for 15 minutes and cook, being sure to not let the soup boil. Cook until just heated through then salt and pepper to taste.

Once heated through, stir in the salt and pepper until well combined. Pour the soup into bowls then add some of the reserved carrot slices to each bowl.

Serves: 6

By reserving some of the carrots and placing it in the soup when ready to serve everyone can find the gold at the end of the rainbow. Taste the soup before adding the salt and pepper.

Irish Brew Potato Soup

Pull from the pantry:

2 T butter
1 t garlic
1 C green onions, chopped
1/2 C celery, chopped
6 C white potatoes, peeled, quartered and boiled
3 (12 oz.) cans light beer
1 T sugar
1 chicken bullion cube
1 t salt
1/2 t pepper
8 C chicken broth
4 C cream

Melt butter over medium heat then add garlic and sauté for 1 minute. Add the onions, celery and potatoes and continue to cook for 5 minutes until tender.

Pour the beer into the pot and bring the mixture to a brisk boil. Once boiling carefully mash the potatoes against the side of the soup kettle then stir to combine. Stir in the sugar until dissolved.

Add the bouillon cube and stir well so it will begin to dissolve. Stir in the salt and pepper until well combined. Pour the chicken broth into the pot and bring the mixture back to a brisk boil.

Cover, reduce the heat to low and simmer 30 minutes or until heated through.
Stir in the cream just before serving.

Serves: 10

If your soup is not as thick as you like add a little arrow root to the boiling broth. Be sure to stir it well and only add a little at time until you have reached the desired thickness.

Related posts:

  1. St. Patrick’s Day Appetizers
  2. St. Patty’s Day How to Video
  3. Winter Eating… Spring Ahead!