Irish Yellow Broth
Irish yellow soup is a traditional irish soup that is one of my family's new favorites. Very simple to make, this soup is thickened with and given its flavor by steel-cut oats. I promise, you will not even taste the oats. They take on the flavor of all the wonderful vegetables and stock. This recipe helps use up left over vegetables in the fridge, as well. I served with fresh cut fruit and homemade rolls. Ingredients:
4 TBS olive oil or butter
2 onions, minced
2 celery stalks, minced
2 carrots, finely chopped
2 potatoes, finely chopped
4 TBS all purpose flour
8 cups vegetable or chicken stock
1/2 cup medium steel cut oats
3 cups chopped kale or spinach
4 TBSp cream (optional)
salt and freshly ground pepper
chopped fresh parsley, to garnish
Directions:
1. Heat the oil or butter in a large saucepan. Add the onion, celery, carrot and potato, and kale and cook for 2 minutes, or until the onion begins to become soft.
2. Stir in the flour and cook slowly for 1 minute longer, stirring constantly. Pour in the stock and bring to a boil. Lower the heat and simmer for 30 minutes until the vegetables are tender.
3. Stir in the oats and cook for 15 more minutes, stirring occasionally. Turn off the heat and allow to sit for 30 minute. When serving, add the cream and season well with salt and pepper. Garnish with parsley.
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| I am so thankful to live in one of the prettiest places on earth. |
We turn toward love like sunflowers to the sun, and then the human part kicks in.
- Anne Lamott
-Rainer Maria Rilke
