Irish Root Soup
The recipe Irish Root Soup could satisfy your European craving in around 1 hour and 20 minutes. This recipe serves 6. One serving contains 375 calories, 10g of protein, and 24g of fat. It can be enjoyed any time, but it is especially good for st. patrick day. It works well as a budget friendly soup. It is a good option if you're following a gluten free and vegetarian diet. A mixture of garlic, potatoes, onion, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
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.