Irish Funeral Soup (Creamy Vegetable Soup)
257kcal
Ingredients
- 4 tablespoons salted butter about 55 g
- 1 large yellow onion diced
- 1 leek white and pale green parts, sliced and rinsed
- 2 stalks celery sliced
- 3 medium carrots peeled and chopped, about 300 g
- 1 medium parsnip peeled and chopped
- 2 medium floury potatoes Russet or Yukon Gold (Rooster in Ireland), about 400 g, peeled and cubed
- 6 cups vegetable or chicken stock 1.5 liters
- 1 teaspoon salt plus more to taste
- 1/4 teaspoon ground white pepper
- 1/2 cup heavy cream 120 ml, or whole milk for a lighter bowl
- fresh parsley chopped, optional
Method
- Melt the butter in a large heavy pot over medium-low heat. Add the onion, leek and celery with a pinch of salt.
- Put the lid on and let the vegetables sweat for 10 minutes, stirring once or twice. They should go soft and glossy with no browning at all.
- Add the carrots, parsnip and potatoes. Stir to coat them in the butter and cook uncovered for 2 minutes.
- Pour in the stock, add the salt and white pepper, and bring to a boil. Lower the heat and simmer, partly covered, for 25 to 30 minutes, until a carrot piece crushes easily against the side of the pot.
- Take the pot off the heat and blend until completely smooth. Give it a full 2 minutes with a stick blender, or blend in batches in a countertop blender with the lid vented.
- Stir in the cream and warm through without boiling. Thin with a little hot stock or milk if it is thicker than you like, then taste and adjust the salt.
- Serve hot with buttered white rolls or brown soda bread, with a little parsley on top if you want some color.
Nutrition
Serving1.5cupsCalories257kcalCarbohydrates28gProtein4gFat16gSaturated Fat9gSodium1107mgFiber4gSugar7g
Notes
Make ahead: the soup keeps 4 days in the fridge and freezes well for 3 months. Freeze it before adding the cream, then stir the cream in when you reheat.
For a crowd of 20 to 24, multiply everything by 4 and use two pots rather than one giant one, so the vegetables sweat instead of steaming.