Welcome to another edition of Soupin it Up w/Sped. We're only a week or so away from St. Patty's Day so today we'll be talking St. Patty's Day Soups- all soups Irish :)
As indicated last week, I've had a work schedule change at my part time job so for now Soupin It Up w/Sped will posted on Sundays at Noon eastern. If you'd like reminders via email and aren't already on my email list, let me know in the comments or email me at spedwybabs at gmail dot com. I also post updates to Facebook & Twitter when I post the diary every week.
On with the show...and don't forget to vote in the poll for next week's soup theme.
Before we get on with business I'd like to remind you that on Wednesday bidding will open on this years Netroots Nation Spring Auction. You can still go to that link and donate things.
Amongst the auction items this year is going to be a Sped Soup Box- go thru all of my soup diaries and pick a soup and you'll get a box filled w/the non perishables, a perishables shopping list, a recipe and a secret surprise (g)
So go...donate...then come back and have fun!
Guinness Cheese Soup
Ingredients:
1 tablespoon olive oil
1 medium leek, sliced
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 can Guinness Stout (no bottles, can is best)
3 cups chicken stock
3 tablespoons cornstarch
2 cups half-and-half
2 cups shredded extra sharp Cheddar cheese
Directions:
- In large soup pot, heat oil. Add the leeks, garlic and Worcestershire sauce and stir well.
2.Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol.
- Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
- Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
- Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
Irish Carrot Soup
Ingredients:
2 pounds carrots, peeled and sliced
1 large onion, chopped
6 garlic cloves, chopped
5 whole cloves
5 cups chicken stock
2 tablespoons olive oil
1 tablespoon fresh lemon juice
salt & pepper
Directions:
- Heat the oil in a large saucepan over medium heat. Add the carrots, onion, garlic, and cloves, and cook until the onion is translucent, 5-8 minutes
- Add 3 1/2 cups of the stock or broth, cover, and simmer, stirring frequently until the carrots are very soft, 25 to 30 minutes.
- Remove the cloves from the stock/broth and discard.
- Transfer the mixture to a blender or food processor in batches and process until smooth.
- Return to the same saucepan and stir in the lemon juice and sugar.
Season with salt & pepper and, if needed, thin with the remaining 1/2 cup stock or broth.
Irish Oxtail Soup
Ingredients:
1 small oxtail
3 Medium Carrots
3 Medium Onions
3 sticks of celery
1 small turnip
White Pepper
5 cups beef stock
1 sprig of thyme
1 tsp chopped parsley
1oz corn flour
Directions:
- Cut oxtail in to small joints, rinse, put in pot with cold water and boil.
- Peel, clean and chop the vegetables.
- When oxtail has boiled, drain water, add stock, vegetables, pepper, thyme and parsley. Bring to boil, cover and simmer for 3 hours until meat falls off bones.
- Remove meat and vegetables and serve them as a main course.
- Cool soup and scrape off layer of fat that will form. Pour chilled soup in pan, mix corn flour in a cup with a little cold stock.
6.Gently heat pan, add mixture from cup, stir until thickens.
Irish Fisherman's Chowder
Ingredients:
2 large potatoes, peeled and cubed
1 tbsp. butter
1 large onion, diced
4 slices bacon
1 small can sweet corn, drained
2 carrots, shredded
2 parsnips, shredded
1 lb. haddock or other white fish, chopped into 3/4 inch cubes
2 cup milk
handful chopped fresh parsley
salt and pepper to taste
Directions:
- Boil the potatoes until soft; drain. Set aside half the potatoes and mash the other half.
- In a saucepan, melt the butter and gently fry the onion and bacon.
- Add the sweet corn, vegetables and all of the potatoes, fish and milk. Stir gently and simmer for four to five minutes. Do not overcook. Season and garnish with fresh parsley.
Dublin Coddle
Ingredients:
1/2 lb. fresh Brussels sprouts
2 lb. potatoes, peeled and diced 1/2-inch thick
1 lb. cooked Irish pork sausage, sliced into 1/2-inch pieces
1 lb. cooked smoked ham, cut into 1-inch cubes
1/2 lb. carrots, peeled and diced 1/2-inch thick
3 med. onions, cut into 1-inch pieces
1 tsp. dried thyme leaves
1/2 tsp. black pepper
- Cut stem from each Brussels sprout and pull off outer bruised leaves. Cut an X deep into the stem end of each sprout with a paring knife.
- Place potatoes, sausage, ham, sprouts, carrots, onions, thyme and pepper in Dutch oven. Add enough water to just barely cover ingredients. Bring to a boil over high heat.
- Reduce heat to medium; cover and simmer 20 minutes. Uncover; continue cooking 15 minutes or until vegetables are tender. Remove from heat.
- Cool slightly. Skim any fat from surface of liquid. To serve, spoon meat and vegetables into individual bowls along with some broth
And St. Patty's Day Bonus:
Corned Beef & Cabbage
Ingredients
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
Directions
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.