Mrs. Cronin’s Simple Vegetable Soup
This recipe has been used in Gougane Barra since Joan Cronin(Neil's grandmother) started making itin the 1930's. The hotel was self sufficient with its own farm and gardens. They used to grow all the ingredients used in this recipe to make this delicious, simple soup.
- 1 dessertspoon of olive oil or butter
- 5– 7 carrots(organic if possible)
- 2 sticks ofcelery
- 2 onions
- 2 potatoes
- 1/2- 1 tsp of salt
- 1 litre of vegetable stock (using homemade stock or 1vegetable stock cube)
Method Wash, peel and roughly chop the carrots.Wash and finely slice the celery.Peel and chop the onions.Peel and chop the potatoes. Rinse them under cold water to remove the starch.Heat the oil or butter in the saucepan.When the oil is heated, add the onion and celery and give a quick stir with a woodenspoon for a couple of minutes to release the sweetness in the onions withoutcolouring them.Add the carrots and the potatoes.Cover with 1 litre of vegetable stock.Put the lid on and bring to the boil and let simmer for 25 minutes.Blitz if you like a pureed soup, or, leave as is if you like a chunky soup (might bemore appealing to the eye if you cut your vegetables a similar size)This soup will last in the fridge for 1 week in a covered container and freezes perfectly,best to freeze in small batchesMrs.Cronin always finished it with a drop of cream, this is optional.
When making the soup, add some butternut squash and sweet potato for a smoother finish or add celeriac or parsnip for sweetness.
It is also possible to add a little spice of your choice, like a teaspoon of cuminor coriander, a red pepper and a clove or two of garlic when you are frying offthe onion to change it up. Well rinsed red lentils can also be added for protein.