Irish Root Soup
(Courtesy of All Recipes)
Ingredients:
1/4 cup butter
1 large yellow onion, chopped
2 leeks, white and pale-green parts only, rinsed and coarsely chopped
4 cloves garlic, smashed
1 stalk celery, cut into chunks
4 cups vegetable stock
5 potatoes, peeled and cubed
1 cup vegetable stock
1 1/4 cups sliced baby carrots
3 Tbspn chopped green onion
3/4 cup heavy cream
salt and pepper to taste
6 Tbspn shredded cheddar cheese
Directions:
Melt the butter in a large stock pot 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 stock pot
Add the potatoes
Bring the mixture to a boil, reduce heat to medium-low
Cook the mixture at a simmer for about 20 minutes
Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables
Set aside to cool for about 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 quick pulse to get the mixture moving before leaving it on to puree
Repeat the process with the second batch
Return the pureed batches to the stock pot
Divide the third batch into two equal batches
Puree only one of the two batches before returning both to the stock pot
Bring 1 cup vegetable stock to a simmer in small pot over medium-low heat
Cook the carrots in the simmering stock until soft. about 5-7 minutes
Add to the puree in the stock pot
Stir in the green onion and heavy cream through the puree mixture
Continue cooking for about another 5 minutes
Season with salt and pepper
Top with cheddar cheese to serve
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