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Cooking at its best with Johanne McInnis
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Recipes
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In leaner times when there was no meat, the Irish people… this is what they did eat. It’s a simple soup that serves well with warm crusty bread and a cold Guinness.
HERB & ROOT SOUP
- 1 onion, roughly chopped
- 2 sticks celery, roughly chopped
- 1 clove garlic, chopped
- 2 – 3 tbsp oil
- 1 cup (potatoes/carrots/turnip), peeled & chopped
- 4 cups chicken stock
- 1 tbsp each of parsley, basil and oregano (fresh)
- salt & pepper
- Cook the onion, celery and garlic gently in the oil until soft and translucent. Add the vegetables, stock, seasonings and herbs. Bring to a boil, cover and simmer gently until they are soft (20 minutes).
- Blend the soup in a processor until smooth, then pass through a sieve for a smoother result. Return the soup to the pan and season to taste.
(serves 4)
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