Ireland Soup Ideas
Traditional Irish Broth Soup Recipe
This is a recipe for a very filling soup. In fact it could easily be described as a small meal on it sown. Traditionally it would have been made with mutton or lamb and unusually for soup, each serving would have been topped with boiled potato. It can also be made with beef or ham according to personal taste.
1lb neck of lamb
1-2 tablespoons dried split peas(soaked overnight in cold water)
4-5 pints of water
2 tablespoons pearl barley
1 small onion, chopped (diced)
2 carrots diced
2 sticks celery diced
1 small turnip diced/cubed
1 teaspoon chopped parsley
Place the meat, peas and water in a large pan. Bring to the boil and skim , then cover and simmer for approx. 30 minutes. Then add the barley, all the vegetables and season as required. Again, bring to the boil, then cover and simmer for another 30 minutes.
Remove the meat from the soup (leaving it on a LOW heat) and when cool enough to manage, chop the meat into small pieces removing all the bones. Then return the meat to the soup, and add the parsley. Turn the heat back up and boil the soup. Turn heat down and cover then simmer for 15 minutes.
To serve the soup, pour into soup bowls and top each serving with one of the boiled potatoes.
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For US to UK equivalents for food weights and measurements see this rough guide
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