Typical ingredients that could well be grown fresh on any allotment. From ground to pan in under one hour makes for real garden fresh food.
Enjoy your soup!
- 450g/1lb potatoes
- 1 large onion peeled and chopped
- 2 cloves of garlic peeled and chopped
- 1 Tbsp dried or 2 Tbsp fresh parsley
- 1 litre/4 cups stock or water
- 1 tbsp lard or olive oil
- Sea Salt
- Grated Black pepper
- Melt the lard in a large heavy bottomed pan or heat the olive oil.
- Add the the onions and garlic. Mix well then allow to fry gently.
- While they do, scrub the potatoes then chop them into smallish chunks. No need to peel because the best of the potato is in the layer around the skin.
- Add the diced potato to the pan and stir so that everything mixes well.
- Pour in the stock or water then bring to the boil. Note that you can choose different stock to achieve differing flavours.
- Add in around ¾ of the parsley then reduce the heat and simmer for 20-30 minutes. The potato should be beginning to crumble when the soup is ready.
- Remove from the heat and allow to cool for 10-15 minutes in the covered pan.
- Use a stick blender to bring the soup to your preferred consistency. Personally, I prefer to do a coarse blend so that a few potato chunks remain in the finished soup.
- Gently re-heat the soup to a serving temperature. Your definition of the correct one is going to differ so basically heat it to the temperature that you want to eat at.
- Ladle into serving bowls and sprinkle each with a little parsley.
- Serve with some bread and an optional pint of Guinness®
For real Irish Authenticity , serve with chunks of Irish Soda Bread done in the Irish style. (external link)