Speaking of Soup
Posted
Fri, 11/07/03
Here is a tasty bit a reader named Kevin sent to me some time ago. It certainly seems appropriate this time of year, especially with temperatures taking a nosedive into the single digits like mine are:
Irish Vegetable Soup
1 stick margarine
In a soup pot, melt the margarine. Cut all of the vegetables into small pieces and cook in margarine until soft. Place half the cooked vegetables in a blender and puree. Remove from blender and puree the other half. Return puree to the pot. Pour in beef stock and mix thoroughly. Rinse each beef broth can 1/3 full of water and add to mixture. Simmer for at least thirty minutes. The soup is salty from the broth and needs very little seasoning. Taste soup before adding salt or black pepper. For a nice finishing touch, add two tablespoons of cream to each serving. Serves eight.
Utter yum!
Tags: Ireland;
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