Hearty Farmhouse Vegetable Soup

Method

1. Melt the butter in a large saucepan over a medium high heat. Add the onion, leek and potato. Sauté for 5-6 minutes until they’ve a little colour.
2. Add the stock, carrots, parsnip and celery. Lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.
3. Set aside a ladle of vegetables for adding back in later. Blitz the cream into the soup until smooth.
4. Return the vegetables to the soup along with the peas. Heat through and season to taste. Serve alongside soda bread.

• Autumn
• Winter
• Light Meals & Salads
• Vegetarian
• Traditional Irish

Ingredients

• US
• METRIC

You'll Need