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Irish
Soup and
Chowder Recipes
We
hope you will enjoy preparing these Irish Soup and Chowder
Recipes, as well as some of our other favorites.
They are a hearty start to a great meal.
Irish Fisherman's Chowder 
2
large potatoes, peeled and cubed
1 tbsp. butter
1 large onion, diced
4 rashers of Donnelly's Irish Bacon
1 small can sweet corn, drained
2 carrots, shredded
2 parsnips, shredded
1 lb. haddock or other white fish, chopped into 3/4 inch cubes
2 c. milk
handful chopped fresh parsley
salt and pepper to taste
Boil
the potatoes until soft; drain. Set aside half the
potatoes and mash the other half. In a saucepan, melt
the butter and gently fry the onion and bacon.
Add the sweet corn, vegetables and all of the potatoes, fish and milk. Stir
gently and simmer for four to five minutes. Do not overcook. Season and
garnish with
fresh parsley. Yield: 4 servings.
Fresh Vegetable Soup 
From the kitchen of Mary Lydon
Dunsany, Co. Meath, Ireland
2
tablespoons butter
1 tablespoon vegetable oil
1 leek
1 carrot
1 potato
1 onion
2 stalks celery
1 tablespoon frozen peas
3-3/4 cups chicken stock
1 bouquet garni *
salt and pepper to taste
Several
of my soup recipes call for bouquet garni, which is
a bundle of herbs tied with string that
is removed before serving. I prefer to tie it up in cheesecloth
 so
I have no stray herbs in my finished product. Wash,
peel and chop vegetables. Heat butter and oil
on medium heat. Add vegetables and sauté for
5 minutes (do not brown). Add
stock, seasonings and bouquet garni. Bring to a boil, cover,
and simmer gently for 30 minutes
until vegetables
are soft. Remove
bouquet garni and puree with blender or electric mixer.
Serve in warmed soup bowls. Garnish with chopped
chives
or parsley if desired. Yield:
4 servings. *Bouquet
Garni:
1 bay leaf, 3 sprigs of thyme, 4 large sprigs of parsley
(including stalks), one 4 inch piece of celery stalk with
leaves, two 4 inch pieces of leek
(green part) and 5 whole peppercorns. Place
the bay leaf, thyme, parsley and celery on one piece of green
leek. Cover with remaining piece of green leek. Tie securely with
fine string,
leaving
a length of string attached so that the bouquet garni can be easily
retrieved.
Potato and Leek
Soup 
From the Kitchen of Mary Lydon
Dunsany, Co. Meath, Ireland
1 heaping cup potatoes, peeled and diced
1 heaping cup leeks, diced
1 onion, diced
2 stalks celery, diced (optional)
2 tablespoons butter or margarine
1 tablespoon cooking oil
2 tablespoons flour
2-3/4 cups chicken stock
2 tablespoons cream
Bouquet garni *
Salt and pepper to taste
Garnish: chopped chives or parsley
In a large
saucepan, heat butter and oil; add vegetables and sauté for
5 minutes. Do not brown. Add stock and seasoning; bring to a boil, reduce
heat, cover and simmer gently for 30 minutes until vegetables
are soft.
Puree
in a blender or with an electric mixer. If too thin, return
to pan; blend flour
with a little water and whisk into soup. Bring to a boil, then simmer for
5 minutes to thicken.
Serve
in warmed soup bowls with croutons, melba toast, brown bread
or rolls. Garnish with chopped chives or parsley. Yield:
4 servings
*Bouquet
Garni:
1 bay leaf, 3 sprigs of thyme, 4 large sprigs of parsely
(including stalks), one 4 inch piece of celery stalk with
leaves, two 4 inch pieces of leek
(green part).
Place
the bay leaf, thyme, parsley and celery on one piece of green
leek. Cover with remaining piece of green leek. Tie securely
with fine string,
leaving
a length of string attached so that the bouquet garni can be easily
retrieved.
In
addition to the Irish soup recipes above here are
more of our very favorite soup recipes for you to
try.
Quick Borsch
(Beet & Cabbage Soup) 
My maternal grandparents came from Russia and Poland. My
grandmother would save the beef stock after she made a
pot roast and would
make this soup. My mother revised the recipe and I have revised
it again. This is my version. 1/2 small head cabbage
2 cans whole baby beets (reserve liquid)
1 cup water
2 carrots, peeled
2 cans consommé soup
2 cans beef bouillon soup
3 cups V-8 or tomato juice
1 medium onion, chopped
1 tablespoon butter
1 cup ketchup
1/4 cup cider vinegar
salt & pepper to taste
sour cream Using a
food processor, grate the cabbage, carrots and beets. Cook
vegetables in the consommé, bouillon,
tomato juice, beet liquid and water. Simmer until vegetables
are
tender, then add vinegar (add more or less to taste). Finish
off by sautéing the onion in butter until transparent. Stir in
ketchup to the onion and add to the soup. Salt and pepper to taste. Serve
with a
dollop of sour cream.
Tyna's Chunky
Pea Soup with Ham 
1 lb. green split peas
1 meaty ham bone (1-1/2 pounds)
1-1/2 cups sliced onions
1/4 teaspoon dried marjoram, crushed
1 cup sliced celery
1 cup diced carrots
1 cup diced potatoes
Cover peas with 2 quarts cold water and simmer gently 2 minutes;
remove from heat; cover and let stand 1 hour. Add ham bone,
onion, 1 teaspoon salt, 1/2 teaspoon pepper and marjoram.
Bring
to boil; cover, reduce heat and simmer (don't boil) for
1-1/2 hours, stirring occasionally. Remove bone; cut off
meat and
dice. Return meat to soup; add vegetables. Cook slowly,
uncovered, 40 - 45 minutes. Serves 6 to 8.
Autumn Harvest Bisque
1
onion, chopped
2 leeks, chopped
1/2 cup celery, chopped
9 tablespoons butter
1/2 cup carrot, chopped
1 pound butternut squash, chopped
1 small turnip, chopped
2 tart cooking apples, chopped
4 cups chicken stock
6 tablespoons flour
1 cup apple cider
1/4 teaspoon nutmeg
1/4 teaspoon rosemary
1/4 teaspoon sage
1/2 cup heavy cream
1/2 cup Gruyere cheese
Cook
the onion, leeks & celery in a kettle in 3 tablespoons
of the butter over moderate heat, stirring for 5 minutes
or until soft. Add carrot, squash, turnip, apples and stock.
Bring
to a boil. Simmer for 45 minutes or until tender.
Melt 6 remaining tablespoons of butter over moderate heat,
add
flour & cook
the roux, stirring for 3 minutes.
Remove
pan from heat, add 1 cup liquid from soup in a stream,
stirring, then
stir the
mixture into the soup.
Add
cider, nutmeg, rosemary & sage.
Salt & pepper to taste. Simmer 10 minutes. Stir
in cream and Gruyere. Makes 9 cups.
Tyna’s
Summer Beet Soup 
15
ounce can small whole beets; reserve liquid
1 medium cucumber
1 scallion, finely chopped
2 large hard boiled eggs; chilled, peeled and finely
chopped
8 ounces sour cream
1 tablespoon cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Drain
the beet liquid into a medium bowl and set beets aside.
Peel cucumber, quarter and remove seeds. Using
a food processor or blender, finely chop beets, cucumber
and scallions.
Place
into a large bowl with chopped eggs. Add to the beet
liquid, 1 cup of cold water, sour cream,
vinegar, sugar, salt and pepper.
Mix
thoroughly with a wire whip until smooth. Pour mixture
over chopped
vegetables, stir and chill atleast 2 hours or overnight.
Stir and serve
chilled as an appetizer or with a sandwich.
Parmesan Corn Chowder
This
is my favorite recipe for corn chowder. It originally
came from a 1975
edition of Better Homes and Gardens magazine.
2
cups boiling water
2 cups chopped potatoes
1/2 cup carrot slices
1/2 cup celery slices
1/4 cup chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
1 cup grated parmesan cheese
17 ounce can cream style corn
Add
to water the potatoes, carrots, celery, onion, salt and
pepper. Cover; simmer 10 minutes. Do not drain.
White
Sauce for Corn Chowder
Make
a white sauce with margarine, flour and milk. Add
cheese, stirring until melted. Add corn and un-drained
vegetables.
Heat; do not boil.Garnish
with chopped parsley, if desired.
Yield:
6 to 8 servings.
Following
your recipe for the amounts of the ingredients, melt butter
on low heat. Stir in flour until smooth. Gradually add
milk. Stir constantly over low heat until it bubbles and
thickens. Then add it to your recipe.
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