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Hearty Irish broth
This is the sort of soup that pleads to be eaten when you are feeling tired and jaded.
Serve it with some warm crusty French bread slathered with butter – delicious! I like to make it in the autumn when plum tomatoes are at their best and in ample supply. The other vegetables are all grown in our kitchen garden.
Ingredients
- serves: 4 - 6
- time: N/A
- oven temp: N/A°C / N/A°F
- 2 tablespoons olive oil
- 1 onion, chopped
- 1/2 green cabbage, thick stalks removed and shredded
- 1 leek, trimmed and sliced
- 2 potatoes, diced
- 8 ripe plum tomatoes, diced
- 120 ml/4 fl oz dry white wine
- 1 litre/1 3/4 pints kitchen garden stock (see recipe page 00) or water
- salt and freshly ground black pepper
- fresh flat-leaf parsley sprigs, to garnish
Hearty Irish broth
Heat the olive oil in a large pan and add the onions, cabbage, leeks and potatoes, stirring to combine. Cover with a lid and sweat over a medium heat for about 5 minutes until softened but not coloured.
Add the tomatoes to the pan, season to taste and allow to cook for a couple of minutes. Pour in the wine and allow to reduce by half, then add the stock or water and bring to the boil. Reduce that heat and leave to simmer for 15 minutes until all of the vegetables are completely tender and the liquid has slightly reduced and thickened. Season to taste.
To Serve
Ladle the soup into warmed serving bowls and garnish with the parsley.