This is a recipe out of the cookbook, Real Irish Food, I highlighted in a Weekend Cooking post a few weeks ago. I made it for dinner tonight and it was easy, inexpensive and delicious.
Farmhouse Vegetable Soup
2 tbls. butter
2 medium onions chopped
3 stalks celery thinly sliced
4 lg. russet potatoes peeled and diced
2 lg. carrots diced
2 qts. chicken stock or vegetable stock for vegetarians
1 tsp. fresh thyme
1/2 tsp. dried sage
1 cup frozen peas
1/4 cup heavy cream (optional)
salt and pepper
Heat butter in large heavy soup pot over medium heat.
Stir in onions and celery, put lid on pot, cook covered 6-7 min. so they steam not brown.
Add carrots and potatoes, stock, thyme & sage. Bring to a boil, cover loosely and simmer 20-25 min. until tender. Add peas last 5 min.
Add cream if using, salt and pepper and puree soup leaving visible chunks.
To serve top with croutons
I am so enjoying making soup in my new cast iron dutch oven! It’s made by Lodge and everybit as lovely and well made as the more expensive Le Creust brand and half the price.
It cleans up with just a wipe. It comes in blue, red, green, pumpkin, burgundy and brown. I wanted red, but it cost more when I got it so I got the blue. Now the blue is more than the red, go figure!
I got it thru Amazon and the shipping was free when I got it.
This post is linked to Weekend Cooking at Beth Fish Reads