Flavored with hearty root vegetables, this soup is popular in Northern Ireland. Calling for white chicken stock, this is made from raw bones—bones that have not already been cooked. Between 1820 and 1860, almost a million Irish immigrants came to the United States. Most came after 1845 and the Great Irish Famine, when disease wiped out potato crops and starvation was rampant. Many of their traditional recipes were adapted to use readily available and cheaper American ingredients.
Recipe Servings: 12
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 rutabagas, diced
- 2 turnips, diced
- 2 carrots, diced
- 2 white onions, diced
- ¾ bunch celery, diced
- 2 leeks, washed and diced
- 2 Tbsp cornstarch
- 2 Tbsp water
- ¾ gallon white chicken stock
- 2 bay leaves
- 1½ lbs barley
- 4 Tbsp olive oil
- Salt, to taste
- Ground black pepper, to taste
- ¼ lb chicken base
- ¾ Tbsp onion powder
- ½ bunch fresh parsley, chopped
- ½ bunch scallion, diced (green onion)
Directions
- Combine rutabagas, turnips, carrots, onions, celery, and leeks in large bowl. Set aside.
- Mix cornstarch and water in small bowl. Set aside.
- In large saucepan bring chicken stock and bay leaves to a boil. Add the barley and blanch for 8–10 minutes.
- Heat a large pan over medium heat and add olive oil.
- Cook vegetable mixture 20–30 minutes and then season with salt and pepper.
- Add chicken base and onion powder. Stir and let simmer 2–3 minutes.
- When liquid boils, stir and add cornstarch mixture.
- Add cooked vegetable mixture to chicken stock.
- Stir until soup becomes thick.
- Garnish with parsley and scallions. Serve.
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