Saint Patrick Irish Cheddar Soup
Modified from "12 Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourrette
Ingredients
2 Large leeks (In thin slices)
3 Medium Potatoes (Peeled and Diced into large chunks)
4 Carrots (In slices)
4 Cups stock (I use two cups each of Veggie and Chicken)
2 Cloves garlic (minced)
1 Medium Shallot (Diced)
1/4 teaspoon or one large sprig of fresh Thyme
1/4 teaspoon or one large sprig of fresh Sage
1/4 teaspoon or one large sprig of fresh Oregano
For all three herbs, if using fresh pluck leaves and dice leaves into thin strips
Salt and pepper to taste (I use 1 teaspoon fresh ground pepper)
1 cup heavy cream (NOT whipping cream)
7 oz. grated Kerrygold Irish Cheddar or any mild Cheddar
Clean peel and chop leeks, potatoes, carrots and shallots. Melt butter in a soup pot and saute veggies lightly for approx. 3 mins. Stir frequently
Add stock, garlic and herbs. Bring soup to a boil, reduce heat, cover and simmer for 30 minutes.
Turn off heat. Mash soup with a potato masher to a chunky consistency. Add cream and cheese. Return to very low heat and stir until cheese is melted and soup is well blended.
Serve hot
(NOTE: When reheating do not boil. Warm soup slowly over low heat.)
Serves 4-6
Ingredients
2 Large leeks (In thin slices)
3 Medium Potatoes (Peeled and Diced into large chunks)
4 Carrots (In slices)
4 Cups stock (I use two cups each of Veggie and Chicken)
2 Cloves garlic (minced)
1 Medium Shallot (Diced)
1/4 teaspoon or one large sprig of fresh Thyme
1/4 teaspoon or one large sprig of fresh Sage
1/4 teaspoon or one large sprig of fresh Oregano
For all three herbs, if using fresh pluck leaves and dice leaves into thin strips
Salt and pepper to taste (I use 1 teaspoon fresh ground pepper)
1 cup heavy cream (NOT whipping cream)
7 oz. grated Kerrygold Irish Cheddar or any mild Cheddar
Clean peel and chop leeks, potatoes, carrots and shallots. Melt butter in a soup pot and saute veggies lightly for approx. 3 mins. Stir frequently
Add stock, garlic and herbs. Bring soup to a boil, reduce heat, cover and simmer for 30 minutes.
Turn off heat. Mash soup with a potato masher to a chunky consistency. Add cream and cheese. Return to very low heat and stir until cheese is melted and soup is well blended.
Serve hot
(NOTE: When reheating do not boil. Warm soup slowly over low heat.)
Serves 4-6