Irish in the Kitchen
Posted
Thu, 03/17/05
The following recipe arrived in my e-mail inbox yesterday from Campbell's Kitchen:
Creamy Irish Potato Soup
2 TBS butter or margarine
Heat the butter in saucepan. Add onions and celery and cook until tender. Add broth, black pepper and potatoes; heat to a boil. Cover and cook over low heat for fifteen minutes or until potatoes are tender. Place half the broth mixture and half the milk in a blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Heat through. Serves five.
However, for dinner tonight we had traditional corned beef. I slow-cooked the meat in my crock pot all day. I also boiled quartered red potatoes, baby carrots and cabbage, topping the lot with a smidge of butter, salt and black pepper.
Wilbert loves corned beef, especially for sandwiches after the fact. He is of Mexican, Spanish and French descent, but I'll make an Irishman out of him yet.
Tags: Ireland;
Potatoes;
Soups & Stews
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