Last weekend we had friends over from Madrid. They lived here in Dublin for a year and a half and come over every now and then to catch up with friends and have a few Guinness.
We truly enjoyed the weekend with them and their lunch choice gave me the idea for this post. Natalia was very excited about going to a pub and getting the soup of the day with brown bread.
I guess for most of you out there that might not sound very exciting. But since I travelled through Ireland with my husband 2 years ago, I fell in love with Irish brown bread and the special soup of the day made of lots of veggies and cream. It brings me right back to the local pub in the small town of Leenane, close to the fireplace where we sat, watching the rain outside.
Level: Easy | Time: 30 minutes | serves 4-6
Knob of butter
½ onion, peeled and cut into medium-sized pieces
1 clove of garlic, peeled and chopped finely
4 medium-sized potatoes, washed (peeled if necessary) and cut into small pieces
2 medium-sized carrots, peeled and cut into small pieces
1 stalk of leek, washed and cut into small rings (keep the white and green part separate)
Half of a small celeriac root, peeled and cut into small pieces
750 ml of chicken stock
Salt and Pepper to taste
Brown bread, butter and half a glove of garlic to rub the bread
- Add a knob of butter to a medium-sized pot and heat on a medium heat. When the butter is melted, add the onion, the white part of the leek, the garlic, and cook for 5 minutes
- Now add the rest of the veggies, the stock, a good pinch of pepper, and cook for 15 minutes on a medium to low heat.
- When the veggies are nice and soft, take the pot off the heat and add everything into a blender and blend until it is smooth and creamy.
- Toast the sliced brown bread and rub it with a halved garlic clove. This will give it a nice aroma.
- Serve in a warm bowl with butter!