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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.
Chunky Irish Potato and Leek Soup

4 c.
chicken broth
3 potatoes, peeled
and diced
1-1/2 c. chopped cabbage
1 leek, diced
1 onion, chopped
2 carrots, diced
1/4 c. chopped fresh parsley
1 tsp. salt
1/2 tsp. caraway seeds
1/2 tsp. black pepper
1 bay leaf
1/2 c. sour cream
1 lb. bacon, cooked
and crumbled
Slow
cooker directions:
Combine
chicken broth, potatoes, cabbage, leek, onion, carrots
and parsley in a large bowl; pour mixture into
slow cooker. Stir in salt, caraway seeds, pepper
and bay leaf. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
Remove
and discard bay leaf. Combine some hot liquid from slow
cooker with sour cream
in small bowl. Add mixture to slow cooker; stir. Stir in bacon. Yield
6 to 8 servings

Irish Carrot Soup

2 tbsp.
olive oil
2 lb. carrots, peeled, sliced
1 lg. onion, finely chopped
6 garlic cloves, peeled
5 whole cloves
4 c. (about) canned vegetable
broth or water
1 tbsp. fresh lemon juice
pinch of sugar
1/4 c. chilled whipping cream
chopped fresh parsley
Heat
oil in large heavy saucepan over medium heat. Add carrots,
onion, garlic, and cloves; sauté until onion is
translucent, about 8 minutes. Add 3-1/2 cups broth. Cover
and simmer until
carrots are very soft, stirring occasionally, about 30
minutes.
Remove
cloves from broth and discard. Puree soup in batches in
blender. Return soup to same saucepan. Mix in lemon
juice and sugar. Season to taste with salt and pepper.
Thin to desired
consistency with more broth.
Whisk
cream in medium bowl just until slightly thickened, about
10 seconds. Stir soup over medium heat until
heated through.
Ladle into bowls. Drizzle with cream and top with
parsley.

Chunky Bacon and Cabbage Soup

1 (1
lb.) piece Irish boiling bacon
3 tbsp. unsalted
butter
1 medium
onion, finely chopped
3 large gold
potatoes, peeled and cut into 1/2 inch dice
3 carrots,
peeled and cut into 1/2 inch dice
5-1/2 c. chicken stock or low-sodium chicken
broth
4 bay leaves
3 tsp. kosher
salt
1 tsp. freshly
ground black pepper
1/2 small head Savoy cabbage,
cored, thinly sliced, and cut into 1/2 inch pieces
In
medium saucepan,
combine bacon and cold water to cover. Cover, bring
to boil over moderate heat, and skim foam from surface.
Reduce
heat
and simmer 7 minutes. Drain and cool, then cut into
1/2 inch chunks. Set aside.
In
6 quart heavy stock pot over moderate heat, melt butter.
Add onion and sauté, stirring, until softened, about
3 minutes. Add potatoes and carrots and sauté 2 minutes.
Add stock, bay leaves, salt, and pepper and bring to boil.
Reduce heat to moderately low, cover, and simmer until potatoes
are soft, about 10 minutes. Add cabbage and simmer 5 additional
minutes. Discard bay leaves and stir in bacon. Re-warm
if necessary. Ladle soup into bowls and serve.

Dublin Coddle 
1/2 lb. fresh
Brussels sprouts
2 lb. potatoes, peeled and diced 1/2-inch
thick
1 lb. cooked Irish
pork sausage, sliced
into 1/2-inch pieces
1 lb. cooked smoked ham, cut into 1-inch
cubes
1/2 lb. carrots, peeled and
diced 1/2-inch thick
3 med. onions,
cut into 1-inch pieces
1 tsp. dried
thyme leaves
1/2 tsp. black pepper
Cut
stem from each Brussels sprout and pull off outer bruised
leaves. Cut an X deep into the stem end of each sprout
with a paring knife.
Place
potatoes, sausage, ham, sprouts, carrots, onions, thyme
and pepper in Dutch oven. Add enough water to just
barely
cover ingredients. Bring to a boil over high heat.
Reduce heat to
medium; cover and simmer 20 minutes. Uncover; continue
cooking 15 minutes or until vegetables are tender.
Remove from heat.
Cool
slightly. Skim any fat from surface of liquid. To serve,
spoon meat and vegetables into individual
bowls along with some broth. Serve with buttered soda
bread on the side. Yield: 8 to 10 servings

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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