Warm up with a bowl of our traditional Irish Farmhouse Soup recipe, a comforting and nutritious dish perfect for chilly days. This hearty soup combines a medley of root vegetables with a rich, creamy base, creating a meal that is both satisfying and wholesome.
History:
Irish Farmhouse Soup has long been a favourite in rural households across Ireland. Historically, this dish was a practical way to make use of seasonal and leftover vegetables, ensuring nothing went to waste. Potatoes, a staple in Irish cuisine, not only add to the soup’s heartiness but also act as a natural thickener, giving the soup its creamy consistency without the need for extra ingredients.
Serving Suggestions:
This soup is delightful on its own, but for an authentic Irish experience, serve it with a slice of freshly baked Irish soda bread or brown bread. You might also consider a sprinkle of fresh herbs like parsley or chives on top for added colour and flavour. For a touch of indulgence, a dollop of sour cream or a sprinkle of crispy bacon bits can be added.
Storing Instructions:
Leftovers should be stored in an airtight container in the refrigerator, where they will keep well for up to three days. For longer storage, you can freeze the soup in freezer-safe containers or bags for up to three months. When freezing, leave out the cream and add it only after reheating.
Reheating Instructions:
To reheat, place the soup in a pot over medium heat, stirring occasionally until it is heated through. If the soup has been frozen, it’s best to let it thaw in the refrigerator overnight before reheating. After reheating, stir in the double cream if using, and heat gently without boiling.
Conclusion:
We hope you enjoy this comforting bowl of Irish Farmhouse Soup as much as we do. It’s a true taste of Ireland’s culinary heritage. We’d love to hear your thoughts—share your experiences in the comments below, and don’t forget to subscribe to our newsletter for more delicious recipes and culinary stories.
How to Make Irish Farmhouse Soup Recipe
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Irish Farmhouse Soup Recipe
Description
This traditional Irish Farmhouse Soup recipe is a heartwarming blend of root vegetables and creamy goodness, perfect for chilly days. Combining the earthy flavours of potatoes, carrots, and parsnips with a touch of double cream, this soup is both nourishing and delicious. Ideal for a cosy family meal, it's a taste of Irish heritage that brings comfort to every bowl.
Ingredients
Instructions
Prepare the Vegetables:
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Prep the Root Vegetables
Peel and dice the potatoes, carrots, and parsnip into uniform pieces for even cooking.
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Chop the Aromatics
Dice the onion and celery. Slice the leek thinly and mince the garlic.
Cooking the Base:
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Heat the Fat
In a large pot or Dutch oven, melt the butter together with the olive oil over medium heat until bubbling.
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Sauté the Aromatics
Add the diced onion, leek, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened and the onion is translucent.
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Add the Garlic
Stir in the minced garlic and cook for an additional minute until fragrant.
Adding the Root Vegetables:
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Combine and Stir
Add the diced potatoes, carrots, and parsnip to the pot. Mix thoroughly to combine with the sautéed aromatics.
Simmering the Soup:
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Pour in Stock and Season
Pour in the vegetable stock, then add the dried thyme and bay leaf. Season generously with salt and freshly ground black pepper.
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Bring to a Simmer
Increase the heat to bring the soup to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, or until the root vegetables are tender.
Blending the Soup:
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Remove the Bay Leaf
Carefully remove and discard the bay leaf.
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Blend to Perfection
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, being cautious with the hot liquid, and blend until silky.
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Return to Pot
Pour the blended soup back into the pot.
Finishing Touches:
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Add the Peas
Stir in the frozen peas and cook for about 5 minutes, until the peas are tender and bright green.
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Optional Creamy Finish
If desired, stir in the double cream, warming the soup gently without allowing it to boil.
Serving:
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Serve and Enjoy
Ladle the hot soup into bowls and serve immediately. Accompany with a hearty slice of Irish soda bread or brown bread for a complete and satisfying meal.
Equipment
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 9g45%
- Cholesterol 45mg15%
- Sodium 800mg34%
- Potassium 950mg28%
- Total Carbohydrate 40g14%
- Dietary Fiber 6g24%
- Sugars 6g
- Protein 6g12%
- Vitamin A 8450 IU
- Vitamin C 30 mg
- Calcium 70 mg
- Iron 2 mg
- Vitamin E 1.5 IU
- Vitamin K 15 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a vegan version, omit the double cream or substitute with a plant-based cream.
- To add extra protein, you can include some cooked lentils or chickpeas.
- Adjust the seasoning to your taste, adding more salt and pepper if needed.
- If you prefer a chunkier texture, blend only half the soup or use a potato masher.
- Fresh herbs like parsley or chives make a great garnish for added flavour and colour.
- This soup can be made a day ahead and stored in the refrigerator; the flavours will meld and intensify overnight.
- When reheating, add a splash of vegetable stock or water if the soup is too thick.
