BS: soup sought for St Patrick's Day

Subject: BS: soup sought for St Patrick's Day
From: GUEST,leeneia
Date: 04 Mar 11 - 11:37 AM

On March 19th we're going to observe St Patrick's Day by eating thick, rich soup and then Irish playing music. We have found that a vat of soup (provided by host) surrounded by guest side-dishes makes for a simple but enjoyable meal.

I'm looking for recipes for a thick, satisfying soup from the British Isles. It should contain meat, vegetable(s) and some interesting flavorings. It should not be mostly water. This soup is the main course itself.

I tried looking online. Potato soup won't do. It's all starch.

Any suggestions?

Subject: RE: BS: soup sought for St Patrick's Day
From: Sooz
Date: 04 Mar 11 - 11:49 AM

Leek and potato soup is gorgeous - nothing to beat it with some good Irish soda bread.

Subject: RE: BS: soup sought for St Patrick's Day
From: GUEST,lively
Date: 04 Mar 11 - 11:52 AM

lamb, leek & potato stew with optional barley. should be chunky. seasoning just plently of salt nd white pepper.

Subject: RE: BS: soup sought for St Patrick's Day
From: GUEST
Date: 04 Mar 11 - 02:40 PM

Have you thought of googling Irish stew recipe? Failing that, you could open a can of Tom Piper - but that's the real ethnic stuff!

Subject: RE: BS: soup sought for St Patrick's Day
From: GUEST,lively
Date: 04 Mar 11 - 02:46 PM

Tom Piper 'real ethnic stuff'?
Possibly not, originally an Australian brand, now US owned.

Subject: RE: BS: soup sought for St Patrick's Day
From: GUEST,Alan Whittle
Date: 04 Mar 11 - 02:48 PM

Sorry! Just me playing silly billy!

Subject: RE: BS: soup sought for St Patrick's Day
From: katlaughing
Date: 04 Mar 11 - 03:13 PM

Just a note: Might want to let folks add their own portion of salt in the interest of any one who has high blood pressure and has to limit salt intake.

Subject: RE: BS: soup sought for St Patrick's Day
From: GUEST,leeneia
Date: 04 Mar 11 - 04:07 PM

We never salt the food. Also no gluten.

I've already googled Irish stew recipes.

Lively, I will look into your lamb stew idea.

Subject: RE: BS: soup sought for St Patrick's Day
From: GUEST,leeneia
Date: 04 Mar 11 - 04:10 PM

but lamb is really, really expensive around here.

Keep 'em coming.

I was thinking of one pot of potato soup and one pot of another, meatier kind. I could keep the barley separate, because of the gluten.

Subject: RE: BS: soup sought for St Patrick's Day
From: Jack Campin
Date: 04 Mar 11 - 04:19 PM

Cullen skink, if a Scottish soup will do.

Subject: RE: BS: soup sought for St Patrick's Day
From: ClaireBear
Date: 04 Mar 11 - 04:21 PM

I have a wonderful mushroom barley soup recipe -- beef-based. Darn shame about the gluten.

Subject: RE: BS: soup sought for St Patrick's Day
From: GUEST,Paul Burke
Date: 04 Mar 11 - 04:55 PM

Fine broth of a boy.
Bullai baisse
Tomas O'Soup

Subject: RE: BS: soup sought for St Patrick's Day
From: MartinRyan
Date: 04 Mar 11 - 05:04 PM

"Bullai baisse" is good! ;>)

Then, of course, there's always Con 'sam Aodh ...

Regards

Subject: RE: BS: soup sought for St Patrick's Day
From: Seamus Kennedy
Date: 04 Mar 11 - 06:20 PM

Paul and Martin - Myles Na gCopaleen is turning in his gravy.

Subject: RE: BS: soup sought for St Patrick's Day
From: Maryrrf
Date: 04 Mar 11 - 08:02 PM

Guiness Beef Stewought to be just about perfect. If you slow cook the beef for a long time you could get away with inexpensive cuts. And add plenty of potatoes and carrots (you could throw in a couple of turnips too).

Subject: RE: BS: soup sought for St Patrick's Day
From: Jack Campin
Date: 04 Mar 11 - 08:05 PM

There is no such thing as gluten-free Guinness.

Subject: RE: BS: soup sought for St Patrick's Day
From: Dave the Gnome
Date: 05 Mar 11 - 10:04 AM

How about Pea and Ham. One of my favourites and it's even the right colour :-)

DeG

Subject: RE: BS: soup sought for St Patrick's Day
From: Dave the Gnome
Date: 05 Mar 11 - 10:05 AM

Just as an addition btw - You could try boiling your own ham shank and using that as a base. Can be a bit salty though.

Subject: RE: BS: soup sought for St Patrick's Day
From: GUEST,leeneia
Date: 05 Mar 11 - 10:30 AM

Thanks for the ideas. It's true that Guinness would be a problem because of the gluten, but I could substitute red wine. I have a recipe for beef cooked in beer, and it's surprisingly like beef cooked in wine. It's good.

So, Mary, your recipe could be a starter.

Dave, your pea soup recipe sounds really good!

Jack, the Cullen skink recipe sounds interesting, but I don't think I could find smoked haddock here in the Midwest. By the way, a skink is a cute little lizard here. We just saw one on vacation in Florida.

Subject: RE: BS: soup sought for St Patrick's Day
From: McGrath of Harlow
Date: 05 Mar 11 - 10:39 AM

Meat in a soup? Never works.   Can't beat a good potato (and onion) soup with onion. And, to be pedantic, all soups are "mostly water". In fact all of us are "mostly water" when you come down to it.

Subject: RE: BS: soup sought for St Patrick's Day
From: Maryrrf
Date: 05 Mar 11 - 11:39 AM

I think beef cooked in wine would be even better than the Guinness Beef Stew. If you wanted to get really Irish and maybe a little over the top - the green pea soup, some nice orange pumpkin soup, and white creamy potato soup and you've got the Irish flag!

Subject: RE: BS: soup sought for St Patrick's Day
From: GUEST,lively
Date: 05 Mar 11 - 12:41 PM

if a soup or stew is wanted but the lamb needed for trad irish stew isnt easy to come by, you could improvise irish style 'bacon with cabbage' in a 'one pot' stew form. Bacon or any pork/gammon is typically served alongside cabbage and mashed potatoes. Why not just put them together in the pot with perhaps a parsley and cider based stock? The staples of potatoes and pork are as irish as you like.

Subject: RE: BS: soup sought for St Patrick's Day
From: Q (Frank Staplin)
Date: 05 Mar 11 - 02:06 PM

I liked this one, which I found on the internet and changed somewhat. It uses chicken, which is cheap. Use large, thick-botomed pot, or crock pot.

Chicken Stew

2 pounds chicken breast meat, cubed.
2 large onions, roughly cut
2 large carrots, sliced
3 medium potatoes, cubed. Use Yukon (firm) type preferably
3-4 cups chicken broth
1 teaspoon dried thyme
2 bay leaves
1 teaspoon celery seed
1 teaspoon white pepper
1/2 teaspoon Hy's Seasoning salt (or whatever you like)
Optional- lentils, mushroom, etc.

1 cup fresh or frozen peas
1 cup fresh or frozen corn kernels

Brown chicken if desired. Add half onions and brown slightly. Combine ingredients. Cook slowly. If one likes potatoes on the firm side, add at half-way point. Green peas (and/or cubed green/red bell peppers for color) added in last 20-30 minutes.
Cook on low for 6 hours or so, adjusting seasoning and broth/and or water level.

Lamb can be expensive as noted above. We buy Alberta spring lamb legs, roast and eat (reheated, sliced for sandwiches, etc.), and use the leftover meat and bone in soup/stew.

What is a soup and what is a stew? People define differently. If it is thick and hearty with meat, I call it a stew.
Soups are things like cream of whatever, thinner vegetable preparations and the like. No real boundary.

Subject: RE: BS: soup sought for St Patrick's Day
From: GUEST,lively
Date: 05 Mar 11 - 02:12 PM

ps. It might be worth noting that some sources incorrectly attribute 'corned beef and cabbage' as an 'irish' dish, when in fact it's an american dish. The irish dish is bacon or ham with cabbage, and not corned beef.

Subject: RE: BS: soup sought for St Patrick's Day
From: Q (Frank Staplin)
Date: 05 Mar 11 - 03:57 PM

Corned beef's origin goes back to the Middle Ages. The word 'corned' is from Old English for granules or salt.
The best is slowly and well-cured in spiced brine.

English, Irish, American, all developed from the same roots and goes well with cabbage and other greens and vegetables.

Irish corned beef was important in food for the British Navy from the 17th to the 19th centuries, and for general use in British Isles and America. Poor grades were sold to the French and used in their colonies.
Dublin, Belfast and other cities in Ireland had large beef curing and packing industries.

It was an English, Irish and American dish. See Wikipedia and other references.

Ham with cabbage is now prepared everywhere. Dunno when it became more popular than beef in cured meat use with cabbage.

Subject: RE: BS: soup sought for St Patrick's Day
From: olddude
Date: 05 Mar 11 - 04:05 PM

Here is a gluten free potato and Leek soup I got off the net


If you are avoiding dairy as well as gluten, use light coconut milk and olive oil to replace the milk and butter in this recipe for gluten free potato leek soup. The results are equally comforting.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:

    * 3 large, peeled and cubed baking potatoes
    * 1 finely sliced, washed leek
    * 3 finely minced cloves garlic
    * 3 tablespoons butter OR olive oil
    * 3 tablespoons amaranth flour
    * 1 quart gluten free chicken stock
    * 1 cup milk OR half and half OR light coconut milk
    * 2-3 teaspoons dried, crushed thyme leaves
    * Salt and pepper to taste

Preparation:

   1. Boil the cubed potatoes just until tender but not over-cooked. Drain and set aside.
   2. Melt butter in a large saucepan over medium heat. Add amaranth flour and whisk until the mixture forms a paste. Continue to whisk until the mixture is bubbly and thick, about two minutes.
   3. Add leeks and garlic and cook for two minutes. Stir to prevent burning.
   4. Add the drained potatoes!
   5. Slowly add chicken broth and whisk to mix.
   6. Add milk and stir to blend. Add seasonings and simmer over low heat for 15-20 minutes.
   7. Serve warm.


Makes about 2 quarts

Subject: RE: BS: soup sought for St Patrick's Day
From: olddude
Date: 05 Mar 11 - 04:06 PM

A bowl of gumbo is as rich, steeped in mystery and complex as Louisiana, where it originated. Gluten-Free Chicken Gumbo starts with a simple deep, dark caramel-colored gluten-free roux- a combination of browned oil and flour. This recipe uses basic, easy-to-find, economical ingredients, but gumbo is a passionate, creative dish. Substitute chicken with shrimp, oysters, crab meat, lobster, crawfish, roasted pork, duck, goose or even pheasant. Making gumbo is an artful endeavor and the colors, aromas and flavors, like a visit to New Orleans, are definitely worth the effort.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 75 minutes
Ingredients:

    * 1/2 cup vegetable oil (I used light olive oil but canola oil works well too)
    * 1/2 cup gluten-free sweet rice flour OR rice flour
    * 1 1/2 cups chopped onions
    * 1/2 cup chopped celery
    * 1/2 cup chopped Bell pepper
    * 1/2 cup sliced green onions
    * 1 pound peeled, chopped tomatoes (fresh or canned)
    * 2 minced cloves garlic
    * 10 ounce package sliced frozen okra
    * 5 cups gluten-free chicken stock (fresh or canned)
    * 1 pound sliced gluten-free andouille sausage (I used Wellshire Farms Andouille Chicken Sausage available at Whole Foods)
    * 1 pound cooked, shredded chicken breast
    * 1 teaspoon salt
    * 1/2 teaspoon thyme
    * 3 bay leaves (remove before serving)
    * 1/2 teaspoon cayenne pepper
    * 4 cups freshly cooked rice
    * Parsley for garnish (optional)
    * Tabasco Sauce

Preparation:
To make the roux-

Combine the oil and flour in a heavy stockpot. Over medium heat, whisk continually until the mixture turns a deep caramel color. There is nothing magical about making a roux. Stir continually and remove from heat as soon as the mixture turns a deep caramel color.

    * Add chopped onions, celery, bell pepper and green onions and return to medium heat. Stir until vegetables are tender, about 3 minutes. Remove from heat.
    * Put the okra in a heavy skillet and stir, over medium heat until not "ropey", about 15 minutes. (The ropes are clear strings of natural mucilage which make okra an excellent thickener). Remove from heat.
    * Add the stock, sausage, shredded chicken, chopped tomatoes, okra, seasonings and garlic to the pot. Simmer for about 30 minutes.
    * To serve, place 1/2 cup cooked rice in bowls and add gumbo. Garnish with parsley and a few drops of Tabasco.

Yield: 8 servings

Subject: RE: BS: soup sought for St Patrick's Day
From: Mrrzy
Date: 05 Mar 11 - 04:08 PM

Don't the Irish have something very like sauerkraut soup?

Subject: RE: BS: soup sought for St Patrick's Day
From: GUEST,lively
Date: 05 Mar 11 - 04:17 PM

q: as you imply, corned beef was a dish typically used by ex-pats to imitate the foods they used to know from home, namely bacon/gammon which in ireland is traditionally served with cabbage. It is however, not irish.

Subject: RE: BS: soup sought for St Patrick's Day
From: catspaw49
Date: 05 Mar 11 - 05:03 PM

Dan beat me to the Gumbo but I'd also suggest Cioppino.....Italian Fish Soup/Stew:

Ingredients

    * 3/4 cup butter
    * 2 Tablespoons Olive Oil
    * 2 red(purple) onions, chopped

Sautee the above til the onions are clear then add:

    * 4 cloves garlic, minced
    * 1 bunch fresh parsley, chopped
    * 2 (14.5 ounce) cans stewed tomatoes
    * 2 (14.5 ounce tomato sauce
    * 1 (14.5 ounce) can chicken broth
    * 2 bottles of clam juice
    * 2 bay leaves
    * 2 tablespoon dried basil
    * 1 teaspoon dried thyme
    * 1 tablespoon dried oregano   
    * 1 1/2 cups red white wine-your taste (I prefer a nice Merlot truthfully)

Bring the above to a boil, reduce heat and then add:

    * 1 1/2 pounds large shrimp - peeled and deveined
    * 1 1/2 pounds bay scallops
    * 18 small clams (Opt)
    * 18 mussels, cleaned and debearded (Opt)
    * 1 1/2 cups crabmeat
    * 1 1/2 pounds cod or other "meaty" fillets, cubed

Cook over low heat til fish parts are ready.

You can also add whatever other fish you enjoy or is on sale. Replace one with another. Traditionally, Cioppino was made from the leftover fish that went unsold or unused. The mussels are a nice touch as are the clams. Canned smoked oysters are cheap as is the fake crab which cooks well in this soup (or in gumbo too). Calamari, lobster bits like claws.....whatever sounds good. Serve it with toasty garlic bread.


Spaw

Subject: RE: BS: soup sought for St Patrick's Day
From: catspaw49
Date: 05 Mar 11 - 05:06 PM

And yes, I'm aware it ain't Irish......LOL. The Irish only wish they had food so good!!!

BTW, add crushed red pepper to your taste as well as a sprinkle of grated Parmesan on top of your soup. I always have those two separate as tastes and heat do vary!

Spaw

Subject: RE: BS: soup sought for St Patrick's Day
From: Q (Frank Staplin)
Date: 05 Mar 11 - 06:11 PM

In the 16th C., corned beef was a special dish for Easter-time in Ireland. It is true that pork is preferred (and in history, cheaper!)

Subject: RE: BS: soup sought for St Patrick's Day
From: My guru always said
Date: 06 Mar 11 - 02:47 AM

Many thanks for the Pea & Ham recipe David, I'd literally just been thinking about that one for our Easter bash!

Subject: RE: BS: soup sought for St Patrick's Day
From: open mike
Date: 06 Mar 11 - 02:55 AM

onions, garlic, potatoes, carrots, cabbage seem like they would make a fine soup.

Subject: RE: BS: soup sought for St Patrick's Day
From: GUEST,leeneia
Date: 06 Mar 11 - 01:49 PM

Thanks for all tne new recipes and ideas. I'm still collecting them.

Subject: RE: BS: soup sought for St Patrick's Day
From: Q (Frank Staplin)
Date: 06 Mar 11 - 02:56 PM

Estimates are that only one percent or less of the population is sensitive to glutin in grains. We have no one in the family who needs to avoid gluten.

Here is a brown rice stew that we like, it can be varied depending on what ingredients are on hand.

We use brown rice almost exclusively (unless preparing rissoto) because of its increased food value.

Brown Rice and Lentil Stew

1-2 cups lentils*
1 cup brown rice
5-6 cups chicken broth, 2-3 cups water
Large (28-oz) can tomatoes, coarse chopped
1-2 celery stalks, chopped
3-4 carrots, cubed
1-2 yellow onions, coarse chopped
3/4 teaspoon crushed, prepared Garlic (at most grocery stores)
Basil, thyme and oregano, about 1 teaspoon each
2 bay leaves
1/4 cup dry white wine
1/2 teaspoon white pepper
Parsley leaves, chopped bell peppers
(Optional) Chopped cooked chicken

In a thick-bottomed pot, put rice, tomatoes, lentils, (chicken), carrots, onion, garlic and spices, and wine, with the broth and water (amount depends on how heavy one is with the vegetables. If more broth or water is needed, add it hot as cooking progresses).

Bring to a boil, then simmer for 2 hours (until rice and lentils are tender). Stir in the parsley and bell pepper about 15 minutes before the finish.

The broth has some salt content, so we do not add more. If the diner wants more salt and/or black pepper, he can add it. Tabasco is on the table for those who want a dash.

*Lentils- we have substituted tepary beans. We use any bean except black, but adjust cooking time. Our superstores have cans of all kinds of organic cooked beans, reducing cooking times.

Use cider vinegar, about two tablespoons, in place if the wine if desired. (I react to vinegars, so avoid them).

Garlic, unless we get it at one of the Italian specialty stores, is usually flavorless, hence the use of prepared garlic, which is found in little jars.

Subject: RE: BS: soup sought for St Patrick's Day
From: The Sandman
Date: 06 Mar 11 - 03:18 PM

Shamrock Soup Recipe

1 bunch watercress

2 big cucumbers or 3 small ones (can use as many as 4)

6-8 asparagus (6-8 small skinny ones or 4 big fat ones)

1/2 cup lemon juice

4-6 garlic cloves (4 big cloves or 6 small ones)

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 Avocado

Put all ingredients in blender and blend until smooth or slightly warm. If you put the cucumbers and lemon juice in first they quickly turn into water and help everything to keep moving. Otherwise you may have to stop and mix it up. This soup is incredibly alkalizing and great to eat if you aren't feeling well or if you just want to give your body a good pick me up.

Subject: RE: BS: soup sought for St Patrick's Day
From: Richie Black (misused acct, bad email)
Date: 06 Mar 11 - 03:44 PM

I remember visiting Ireland in the 1960's for a funeral, it was the 16th of March. We decided to stay for the week, despite bitterly cold weather conditions.

On St, Patrick's day we visited family in Cliffon, Galway. The lady of the house made Irish stew using pork ribs instead of the traditional mutton. I never tasted anything so good.

I regret not getting the recipe, If you haven't tried pork rib stew I suggest you do, better still if you know anyone with the recipe, please let me know.