hour.
As soup is cooking slice a sourdough
Simmer all the basic soup ingredients together for 15 to 25 minutes.
Then add all, or any of the flavouring ingredients - to make the soup exactly as you like it.
(Flavouring ingredients are listed above.).
Cook over a gentle heat for a further 5 to 10 minutes.
Serve hot with any of the side dishes as described above.
In saucepan, cook apple, coconut and onion with curry in butter until tender.
Add soup; pour into blender and blend until smooth. Return mixture to saucepan; gradually stir in milk and yogurt. Heat and stir occasionally.
Garnish with sliced apple.
Makes about 3 cups or 4 servings.
1. Melt Irish butter in pan. Thinly slice onion & potatoes and add to pan.
2. Add the chicken bouillion, celery, dried parsley, garlic, and season with salt & pepper.
3. Cover the pan, allowing the vegetables to soften under a low heat, do not let them brown.
4. Add milk and mix until soup becomes thick then stir in cheese until fully melted.
5. Serve piping hot with a few slices of buttered bread & enjoy.
6. Experiment with adding other ingredients.
day.).
2. FINISH SOUP Remove bones from slow cooker
br>To serve, divide hot soup among six 1 cup heated
Melt butter in a soup pot over medium heat. Cook and stir celery, green onions, salt, and black pepper in melted butter until slightly tender, about 5 minutes.
Stir potatoes, chicken broth, and water with celery mixture. Bring to a boil over medium-high heat, cover, and lower heat to a simmer until vegetables are softened, about 30 minutes.
Stir cream of celery soup, cream of chicken soup, milk with the potatoes mixture. Season with salt and pepper. Cook until heated through, stirring occasionally, 5 to 10 minutes.
ill use to make the soup). Remove the bacon from the
Combine soup, peas, bouillon and milk in 1 1/2-quart microwavable container.
Cook 8 to 10 minutes, until bubbly hot, stirring or rotating dish.
Pour into blender.
Blend until peas are broken up into small pieces.
oated. Add chicken broth. Bring soup to boil; reduce heat to
In a soup pot, saute the onions in the ghee for 5 minutes.
Add chili, turmeric and coriander.
Saute for 2 to 3 minutes, stirring.
Add the stock and the vegetables.
Simmer for 10 to 15 minutes, until veggies are tender.
Add the coconut, coconut milk and cook for a further 5 minutes.
Remove from heat and let cool for a few minutes.
Add lemon juice and cilantro.
The longer this soup sits, the better its flavor.
Re-heat gently before serving.
akes this rich chocolate cake \"Irish\" is not only to the
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
Preheat oven to 300F degrees.
In a heavy skillet brown the beef in the butter over medium high heat.
Add the soup and water and stir well.
Add the rest of the ingredients and cook for about 5 minutes, stirring once.
Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
inutes.
3. Puree soup in batches in blender. Return
orking in batches, transfer the soup to a food processor or
(You will be pureeing the soup right in the blender with
In a very large soup pot combine water and chicken
alt to taste, simmer the soup for 10 minutes, and stir
tir it back into the soup. This really idealizes the broth