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Irish Farmhouse Soup (Images are only for illustration)

Irish Farmhouse Soup


1 tablespoon butter
2 leeks
4 buttercream potatoes
2 carrots
1 turnip
1 stick celery
½ head cabbage
1l beef or chicken stock
½ cup green peas
¼ cup pearl barley
Fresh parsley leaves
Freshly ground black pepper and sea salt to taste


Clean the leeks removing the outer layer of skin and cutting off the top and the root. Half them lengthwise leaving the top part intact, then rinse thoroughly. When ready, chop them finely along with the carrots, turnip celery and cabbage. Meanwhile, bring the stock to a boil then turn the heat down to low.
Melt the butter in a large saucepan over a medium heat, and put the leeks, carrots, turnip celery and peas in it, then add the vegetable broth.

Bring the mixture to a boil then cook it at a low heat until the peas and carrots are soft, or approximately 30-45 minutes. Then add the cabbage and the barley and leave it simmering for another 30 minutes. Peel and cube the potatoes, and boil them until tender. Portion the drained but still hot potatoes into soup bowls, and add the broth; finally decorate the plates with some fresh parsley leaves and crisp-cooked bacon.

Serves: 6

Ready in: 1 hours 15 mins