Irish Root Vegetable And Squash Soup Recipes

IRISH ROOT SOUP

Steps:

• Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
• Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
• Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
• Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
• Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
• Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
• Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
• Season with salt and pepper; top with Cheddar cheese to serve.

WINTER ROOT VEGETABLE SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
• Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
• Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

IRISH ROOT SOUP

Steps:

• Heat oil and butter in large, heavy saucepan over medium heat.
• Add carrots, leeks, garlic and sweet potatoes and sauté until leeks are translucent, about 8 minutes.
• Add chicken stock and whipping cream.
• Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
• Puree soup in blender and return to same saucepan.
• Add salt, pepper and sugar and taste and adjust seasonings.
• Stir soup over medium heat until heated through.
• Ladle into bowls and top with whipped cream, if desired.
• Note: Parboil potatoes, then oven-roast by placing potatoes on cookie sheet in 350°F oven for about 30 minutes, or until brown.

ROASTED WINTER VEGETABLE AND SQUASH SOUP

Steps:

• Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
• Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
• Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.

IRISH ROOT VEGETABLE AND SQUASH SOUP RECIPE

Steps:

• On a low heat, cook the onions in the butter in a large heavy bottom saucepan until they have started to soften and turn opaque in color, about 8-10 minutes. Add the vegetables, along with the chili and ginger, and cover with the stock, (you may need a little extra stock depending on the size and shape of your saucepan), ideally all your vegetables should be totally immersed with about 2 inches extra stock. Simmer the soup until the vegetables are fully cooked. Then, immediately add the well-rinsed lentils, bringing back to a simmer and cooking for a further 8-10 minutes by which stage the lentils should have burst and are cooked. Remove from the heat, add the freshly chopped thyme and liquidize until smooth, you may need to thin out with a little bit of extra stock, a couple of tablespoons of cream is also a lovely addition for a slightly richer texture and flavor.