Irish Farmhouse Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for Awesome Soups with Brian Duffy (Jan 24, 2006). This will make 3/4 gallon soup, enough for 12 8 oz servings. NOTE: White chicken stock is made by using unroasted chicken bones. If using store-bought chicken stock, use a low sodium variety and be careful when seasoning - you don't want an overly salty broth. Ingredients:
2 rutabagas, diced |
2 turnips, diced |
2 carrots, diced |
2 white onions, diced |
3/4 bunch celery, diced |
2 leeks, diced and washed |
2 tablespoons cornstarch |
2 tablespoons water |
3/4 gallon white chicken stock (see note above) |
2 bay leaves |
1 1/2 lbs barley |
4 tablespoons olive oil |
1/4 lb chicken base |
3/4 tablespoon onion powder |
1/2 bunch fresh parsley, chopped |
1/2 bunch scallion, diced (green onion) |
1 tablespoon salt (to taste) |
1 tablespoon pepper (to taste) |
Directions:
1. Dice all the vegetables and mix, then set aside.
2. Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
3. In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
4. Heat a large saute pan, then add the olive oil and keep on medium heat.
5. When oil is hot, sweat the vegetables (20-30 minutes) until they are al dente . Season with salt & pepper.
6. Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
7. When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
8. Continue to stir - the soup should become thick.
9. Garnish with parsley & scallions, then serve.
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