This week, as I explore Irish cooking, I decided to try another soup. It’s been chilly, and soup has a way of comforting like no other. I decided to give the Potato and Fresh Herb Soup recipe a try. Again, this is from Darina Allen’s Irish Traditional Cooking. Unfortunately, I don’t have a lot of fresh herbs in the winter. The grocery store only carries so many (such as the parsley I used). I needed dried herbs for the rest. Allen suggests just leaving dried herbs out entirely, but the dried didn’t seem to detract from it much at all. This was a very easy recipe to make vegetarian – just use veggie broth. The other ingredients are very simple and suitable for a winter soup – potatoes and onions. Don’t forget a bunch of butter and cream!
The resulting soup is much thinner that I had anticipated, but if you let it settle after blending, it’s not as watery as I had feared. I found that dropping in some hunks of toasted bread really added to the texture. All three of us really enjoyed the soup. The flavor is so wholesome. Definitely a keeper!
Author M. A. Phillips 
Lump of bread in the bottom of the bowl, soup over the top is also good if its a bit thin, or if you have stale bread that you’d like to render delightful!
Reblogged this on Fairy faith in the Northwest.