Farmhouse Vegetable Soup

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Vegetable soup is a staple of irish home kitchens and pubs. at the derg inn, an acclaimed pub in the historic village of terryglass, in county tipperary, the chef uses as much tipperary-grown produce as possible. even the butter is produced by a local cooperative in nearby nenagh. from 'the irish pub cookbook' by margaret m. Johnson i found the kerrygold irish butter at costco. here is their recipe #476612 recipe.

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Steps

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In a stockpot over medium heat , melt the butter.

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Add the onion and leeks , cover , and cook , stirring once or twice , for 5-7 minutes , or until vegetables are soft but not browned.

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Add the parsnips , potatoes , carrots and recipe #476612 or broth , cover and cook for 25 to 30 minutes , or until the vegetables are tender.

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Remove from the heat and let cool for 10 minutes.

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Working in batches , transfer the soup to a food processor or blender and puree until smooth.

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Your immersion blender can also be used.

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Return soup to the pot , whisk in the half and half , and season with the parsley , salt and pepper.

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Simmer until heated through.

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Ladle the soup into swallow bowls and enjoy.

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Ingredients

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butter, onion, leeks, parsnips, potatoes, carrots, homemade vegetable stock, half-and-half, fresh flat-leaf parsley, salt & freshly ground black pepper