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Nutrition Facts
Serving Size 1 (422g) Recipe makes 12 servings The following items or measurements are not included below: 2 rutabagas
Calories 370
Calories from Fat 80		(21%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 1041mg		43%
Potassium 766mg		21%
Total Carbohydrate 60.1g		20%
	Dietary Fiber 12.0g	47%
	Sugars 7.8g
Protein 14.4g		28%
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Irish Farmhouse Vegetable Soup

Recipe #379203 | 1¼ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Gandalf The White
Jun 26, 2009

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. This will make 3/4 gallon soup, enough for 12 8 oz servings. NOTE: "White chicken stock" is made by using unroasted chicken bones. If using store-bought chicken stock, use a low sodium variety and be careful when seasoning — you don't want an overly salty broth.

SERVES 12 (change servings and units)

Ingredients

2 rutabagas, diced
2 turnips, diced
2 carrots, diced
2 white onions, diced
3/4 bunch celery, diced
2 leeks, diced and washed
2 tablespoons cornstarch
2 tablespoons water
3/4 gallon white chicken stock (see NOTE above)
2 bay leaves
1 1/2 lbs barley
4 tablespoons olive oil
1/4 lb chicken base
3/4 tablespoon onion powder
1/2 bunch fresh parsley, chopped
1/2 bunch scallion, diced (green onion)
1 tablespoon salt (to taste)
1 tablespoon pepper (to taste)

Directions

1
Dice all the vegetables and mix, then set aside.
2
Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
3
In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
4
Heat a large saute pan, then add the olive oil and keep on medium heat.
5
When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper.
6
Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
7
When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
8
Continue to stir -- the soup should become thick.
9
Garnish with parsley & scallions, then serve.