“Irish” Root Soup
I had this soup at the cutest little Irish Pub and I just had to try and recreate it! I think I actually got pretty close with the taste and texture, and now it’s definitely a comfort soup for me :)
Ingredients
2 Tbsp butter
1 tsp ground mace (or more)
1 Tbsp Chives (dried or fresh)
2 Tbsp rice flour
2 large sweet potatoes washed and chopped
Half of a large yellow onion chopped
4 medium carrots peeled and chopped
2 celery stalks chopped
3 cups vegetable broth
1 Leek diced
⅓ cup whole milk
⅓ cup heavy whipping cream divided for soup and garnish
⅓ tsp salt or to taste
⅓ tsp black pepper freshly ground
1 Tbsp parsley fresh and chopped
3 cloves garlic peeled and chopped
Instructions
Step One:
Melt the butter in the bottom of a large soup pot or Dutch oven over medium heat. Add the chopped potatoes, onion, carrots and celery. Toss to coat in butter. Cover the pot and lower the heat. Cook the vegetables gently for 8 minutes. Shake occasionally so they do not stick or turn brown.
Step Two:
Add the vegetable broth and red lentils to the pot. Add the mace and chives. Turn the heat up to bring the soup to boiling point. Lower the heat and simmer for 40 minutes.
Step Three:
Turn off the heat and allow the soup to cool slightly. Purée the soup using an immersion blender or in batches in a blender.
Step Four:
When smooth return all of the soup to the pot over medium-high heat. Add the ground rice flour and stir to thicken the soup. Season with salt and pepper. Add the milk and half the cream. Stir and return to simmering point.
Step Five:
Serve in warmed bowls and garnish with a swirl of cream and a sprinkling of chopped fresh parsley. Or try dipping warmed flat bread/pita bread into the soup as a dip!
Feel free to play around with the ingredient amounts for the taste you like :)
