I am so excited about today’s post because I get to talk about one of my favorite countries – Ireland!
I was lucky enough to spend 2 weeks in Ireland, mostly on a hiking tour – it was one of my favorite ways to see a country! We would spend the day hiking up mountains and hillsides and end our day with a much needed reward at a pub in a small town. And let me tell you, nothing is better than a cold Guinness or a warm Irish coffee after a 6 hour hike!
One of the staples at Irish pubs that does not get a lot of recognition is the vegetable soup – a blended soup that packs a ton of flavor. After a long day of hiking, the vegetable soup was always deliciously warming and would fill me up without weighing me down before some Irish dancing.
No matter where we went, the vegetable soup was always similar, but it was never described as anything other than “vegetable”. So it was a fun challenge to figure out the recipe!
A mix of potatoes, carrots, leeks, onion and celery are cooked up with garlic, herbs and broth and then blended until silky smooth. You can certainly use regular russet potatoes here, but the sweetness that comes from the sweet potatoes and carrots goes so well with the aromatics to create a perfect balance of flavor. It’s so easy to make and the best part is that it’s super creamy without any cream being added to it!
This soup is a great starter for a St. Patrick’s Day meal, but it’s also perfect as an entrée with some crusty bread after a long hike or rainy day!
Note on Equipment
Rather than transferring hot liquid back and forth to a blender, I highly recommend an immersion blender! It’s one of my favorite kitchen tools. I have one from Calphalon and it’s served me well for many years.
Wine Pairing for Irish Vegetable Soup
Chardonnay: The creamy, buttery flavors of the soup will come out when paired with a dry, not too oaky Chardonnay. If you’re not a fan of Chardonnay, try a Viognier or Chenin Blanc.
Travel Tips for Hiking in Ireland
Ireland has so much to offer, but the green, rolling countryside is just gorgeous and hiking is a great way to see it! Here are some of my favorite hikes:
- Wicklow Mountains at Glendalough: There’s lots of great hiking in the Wicklow Mountains, just a few hours south of Dublin. Starting at Glendalough, a famous Medieval monastic site, you can then hike up and around Upper Glendalough Lake. It’s a tough hike but the views at the top looking down on the lake are totally worth it!
- Gap of Dunloe: A famous hike along a winding country road in the mountains near Killarney. The mountain scenery is stunning, and you can end your hike with a fun boat ride over to Ross Castle as an added bonus.
- Cliffs of Moher to Doolin: The Cliffs of Moher are one of the most famous places in Ireland, but they can also be a starting place for a beautiful hike. Walk north along the cliffs all the way to Doolin, a cute town with great pubs and trad music. Sláinte!
Irish Vegetable Soup
- Total Time: 45 minutes
- Yield: 6 people 1x
Description
Silky smooth, blended vegetable soup with sweet potatoes, leeks and carrots that will warm you up on any chilly night.
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 leeks (chopped)
- 4 medium carrots (peeled and chopped)
- 4 small or 2 large sweet potatoes (peeled and chopped)
- 2 onions (chopped)
- 4 stalks celery (chopped)
- 3 cloves garlic (minced)
- 64 ounces low sodium chicken or vegetable broth
- 6 sprigs fresh thyme leaves (about 1 tablespoon)
- 4 tablespoons fresh parsley
- Salt and pepper to taste
Instructions
- Heat butter and oil in a dutch oven or large saucepan over medium heat. Add all the vegetables and season with salt and pepper. Sauté for 5 minutes until onions are soft, making sure not to brown.
- Stir in thyme, parsley and garlic and cook until fragrant, about 1 minute. Add chicken broth and bring to a boil.
- Once boiling, reduce to medium low heat and cover. Simmer for 25 minutes until all the vegetables are soft.
- Purée with an immersion blender (or in batches in a standard blender) until soup is smooth. Taste and season with more salt and pepper as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Entrées, Soup
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