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Recipes

   Irish Potato and Parsley Soup

recipe image
The Irish have included potatoes as a staple part of their diet for several hundred years. A floury variety of potatoes such as King Edward's is best for this soup.
Ingredients
Serves: 6-8

2 Rashers Streaky bacon, rinded and chopped
25 Gram Butter (1 oz)
450 Gram Potatoes, diced (1 lb)
450 Gram Onions, diced (1 lb)
900 ml Chicken stock (1 1/2 pints)
300 ml Milk ( 1/2 pint)
25 Gram Parsley (1 oz)
150 ml Single cream ( 1/4 pint)
Method
Dry-fry the bacon in a large pan for a few minutes, until the fat just starts to run. Add the butter, potatoes and onions. Cook for about 10 minutes, stirring occasionally to soften.

Add the stock and milk, bring to the boil, cover and simmer for 30 minutes until the vegetables are cooked.

Liquidise, add the cream and parsley and reheat gently without boiling. Croutons are a good garnish with this one.



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