Irish Vegetable Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sweat the Vegetables: Melt the butter in a large pot over medium-low heat. Add the onion, leek, carrots, potatoes, and celery. Stir to coat them in the butter.

Step 2

The "Lid Secret": Place a piece of parchment paper (or the butter wrapper) directly over the vegetables, then put the pot lid on. Let them "sweat" on low heat for 10–12 minutes. They shouldn't brown, just soften and release their natural sugars

Step 3

Simmer: Pour in the stock and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the potatoes and carrots are completely fork-tender.

Step 4

Blitz: Use an immersion blender (stick blender) to liquidize the soup until it is completely smooth. If it's too thick, add a splash more stock or water.

Step 5

Finish with Cream: Stir in the double cream and season with salt and white pepper. Heat through gently for 2 minutes, but do not let it boil once the cream is added, or it may lose its silky texture.

Step 6

Garnish: Serve with a tiny sprinkle of fresh parsley on top.