irish root soup

Ingredients

• Servings: 6
• 1/4 cup butter
• 1 large yellow onion, chopped
• 2 leeks, white and pale-green parts only, rinsed and coarsely chopped
• 4 cloves garlic, smashed
• 1 stalk celery, cut into chunks
• 4 cups vegetable stock
• 5 potatoes, peeled and cubed
• 1 cup vegetable stock
• 1 1/4 cups sliced baby carrots
• 3 tablespoons chopped green onion
• 3/4 cup heavy cream
• salt and ground black pepper to taste
• 6 tablespoons shredded cheddar cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 1 hr 20 mins


• melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
• pour 4 cups vegetable stock into the stockpot; add the potatoes. bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
• divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
• pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. repeat process with second batch. return the pureed batches to the stockpot.
• divide third batch into two equal batches. puree only one of the two batches before returning both to the stockpot.
• bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
• stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
• season with salt and pepper; top with cheddar cheese to serve.